INNOVATIVE TECHNOLOGIES OF PRODUCTION OF SEMI-FINISHED PRODUCTS ROLLED IN DOUGH

Authors

  • Alina Menchinskaya National University of Life and Environmental Sciences of Ukraine http://orcid.org/0000-0001-8593-3325
  • Aleksandr Gabelko National University of Life and Environmental Sciences of Ukraine http://orcid.org/

DOI:

https://doi.org/10.30890/2567-5273.2017-02-01-041

Keywords:

fish, semi-finished products, vegetal ingredients, recipe, organoleptic parameters

Abstract

Perspectives of production of fish semi-finished products rolled in dough are considered in work. The recipe of khinkali stuffed with grass carp meat mixture with vegetal ingredients is shown. Organoleptic parameters of developed samples are estimated and

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Международный научный периодический рецензируемый журнал "Modern engineering and innovative technologies"

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Published

2017-11-30

How to Cite

Менчинская, А., & Габелко, А. (2017). INNOVATIVE TECHNOLOGIES OF PRODUCTION OF SEMI-FINISHED PRODUCTS ROLLED IN DOUGH. Modern Engineering and Innovative Technologies, 1(02-01), 120–124. https://doi.org/10.30890/2567-5273.2017-02-01-041

Issue

No. 02-01 (2017)

Section

Articles