New vegetable sauces in the nutrition
1992
Owczarek, L. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Lipowski, J. | Sewer-Lewandowska, B.
The basic chemical composition of new vegtable sauces which the recipes and technologies were based on assumption that guarantee the appropriate wholesomeness level and the possibility of rational correction of nutritive value of dishes was analysed. In accordance with the assumption there is a low fat content in new vegetable sauces (particularly in comparison with classical sauces) and minimized addition of table salt. Particular sauces are a good source of vegetable protein, carotene, fibre and C vitamin. Their nutritive value is good supplemented by cereal products and composition with cereal products and animal origin raw materials
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Central Agricultural Library