JHED | Volume 36 | FQS (2) - Effect of secondary food resources in the formation of the quality of flour confectionery.

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EFFECT OF SECONDARY FOOD RESOURCES IN THE FORMATION OF THE QUALITY OF FLOUR CONFECTIONERY

Svetlana Eliseeva*, Ekaterina Fedinishina, Natalia Kushcheva

Key words: Sponge cake semi-finished product,
Secondary food sources, Milk-nut paste.

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VOLUME 36 | Food Quality and Safety (2)

Svetlana Eliseeva, Ekaterina Fedinishina, Natalia Kushcheva (2021).
Effect of secondary food resources in the formation of the quality of flour confectionery.

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Svetlana Eliseeva*, Ekaterina Fedinishina, Natalia Kushcheva

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