Technology of semi-finished products on the base of quince for whipped sweet dishes
2012
Vasilyeva, E. | Gladkaya, A.
Expediency of using fruit of quince in the technology of semi-finished products for sweet whipped dishes with foam structure of high nutritional value was proved in materials of the article. Regularities of the process of acid hydrolysis of cornel semi-finished products in the presence of acidulous puree were determined. Content of polyphenol composition of different varieties of cornel was learnt, comprehensive quality indexes of semi-finished products were determined.
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Editeur Technical University of Moldova
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