Scientific substantiation and development of technology of bechamel sauce of the increased nutritional value
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The paper discusses the nutritional composition of sauces, analyzes traditional recipes, possible ingredients to improve the nutritional composition of Bechamel sauce.
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Scientific substantiation and development of technology of bechamel sauce of the increased nutritional value / N. Stukalska, O. Kuzmin, I. Koretska, V. Polovyk, I Hrushevska // Technical research and development : collective monograph. – Boston : PrimediaeLaunch, 2021. – P. 222–229.