IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”
Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk […]