Open AccessDEVELOPMENT OF THE TECHNOLOGY OF SAUCES WITH PHYTOGENICS WITH HIGH NUTRITIONAL QUALITIES
Author(s) -
А. Д. Тошев,
N.D. Zhuravleva
Publication year - 2016
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food160212
Subject(s) - food science , ingredient , organoleptic , chemistry , recipe , taste , flavor , polyunsaturated fatty acid , dietary fiber , fat substitute , nutrient , fatty acid , organic chemistry