English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

the article considers the technology of production and formulation of a new kind of cottage cheese dessert with ginger and honey with extended shelf life. It describes the main stages of the production technology of cottage cheese products. It is proposed for a new kind of technology of cottage cheese dessert aerated thermised curd desserts, which will increase the shelf life of cottage cheese dessert. The features of the proposed technology. For the production of aerated curd desserts developed a new type of formulation.

Development of manufacturing processes curd dessert with ginger and honey