Перегляд за Автор "Pivtoratska, Angelina"

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  • Ескіз
    Документ
    Scientific explanation of the recipe composition of milk-vegetable pastas
    (2023) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Pivtoratska, Angelina
    Recently, there has been an increased trend in the production and consumption of fermented milk products. In Ukraine, fermented milk pastas are gaining much more popularity
  • Ескіз
    Документ
    Сurrent trends in the production of milk-vegetable pastes
    (2023) Pivtoratska, Angelina; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana
    Sour milk pastes occupy an important place in the diet of all segments of the population, which is due to their high nutritional value, namely the content of easily digestible complete milk protein, vitamins, mineral elements and dietary properties. With the change in taste preferences of consumers, there is a change in nutritional requirements.