INVESTIGATION OF THE POSSIBILITY OF USING ULTRASOUND IN PASTRYS TECHNOLOGY FOR RESTAURANTS
DOI:
https://doi.org/10.30889/2523-4692.2019-10-01-021Keywords:
ultrasound, pastryAbstract
Recently, the use of non-traditional methods of processing raw materials and semi-finished products has become widespread in various branches of the food industry. This contributes to the intensification of production, prolonging the shelf life of new pro
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References
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