PERSPECTIVES OF THE USE OF SEA BUCKTHORN IN THE TECHNOLOGY OF EMULSION-TYPE SAUCES
The possibility of using dried sea buckthorn fruits in the technology of sauce preparation to increase their nutritional and biological value is considered. Rheological studies of the viscosity of the resulting mixtures were performed to determine the optimal amount of sea buckthorn powder require...
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| Formato: | article |
| Lenguaje: | EN RU UK |
| Publicado: |
Uman National University of Horticulture
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/060ee57cb0b24b399656aa5d2b1f2dbc |
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