Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/27961
Title: Impovement of some functional properties of cookies with added natural components of pumpkin and chia
Authors: Ditrikh, Iryna
Moiseieva, Valeriia
Keywords: печиво
насіння Чіа
олія гарбуза
пюре з гарбуза
печенье
семена Чиа
масло тыквы
пюре из тыквы
сookie
Сhia seeds
рumpkin oil
рumpkin puree
кафедра технології ресторанної і аюрведичної продукції
Issue Date: 2017
Citation: Ditrich, I. Impovement of some functional properties of cookieswith added natural components of pumpkin and chia / I. Ditrikh, V. Moiseieva // Ukrainian Journal of Food Science. – 2017. – Vol. 5, Issue 1. – P. 103–110.
Abstract: A new type of cookie "Pumpkin" has the high biological value due to the introduction of raw materials of plant origin into its composition – hydrolysed pumpkin puree and pumpkin oil, chia seeds. The optimal concentration of pumpkin puree, pumpkin oil and chia seeds for harmonic taste and smell are established. Sensory, physical and chemical parameters are investigated.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/27961
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