THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS
Yana Biletska, Galina Dyukareva, Natalia Danko The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of […]
INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR
Yana Biletska, Taisіa Ryzhkova , Anna Perepelytsia , Andrii Husliev There has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carriers of vitamins А, Е, С, В6, В9, […]