Open AccessDEVELOPMENT OF THE RECIPE COMPOSITION OF COARSE FOOD CONCENTRATE
Author(s) -
Gaukhar Kuzembayeva,
K. K. Kuzembaev
Publication year - 2021
Publication title -
asj
Language(s) - English
Resource type - Journals
ISSN - 2707-9864
DOI - 10.31618/asj.2707-9864.2021.1.54.125
Subject(s) - recipe , product (mathematics) , quality (philosophy) , food composition data , food science , food processing , production (economics) , business , agricultural engineering , engineering , mathematics , chemistry , economics , philosophy , geometry , epistemology , orange (colour) , macroeconomics
The article is devoted to the question of producing cereal food concentrates, which has become one of the important components of nutrition in the republic. By analyzing the methods of producing food concentrates the existing flaws of the production were identified. To improve the quality of the given product, there has been developed a new method of producing the national combined food product.