Ditrikh, IrynaMoiseieva, Valeriia2018-07-112018-07-112017Ditrich, 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.https://dspace.nuft.edu.ua/handle/123456789/27961A 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.печивонасіння Чіаолія гарбузапюре з гарбузапеченьесемена Чиамасло тыквыпюре из тыквысookieСhia seedsрumpkin oilрumpkin pureeкафедра технології ресторанної і аюрведичної продукціїArticle