IMPLEMENTATION OF NEW TECHNOLOGY OF CONFECTIONERY PRODUCTS
IN RESTAURANT ESTABLISHMENTS
Oksana Kyrpichenkova, Tetiana Sylchuk, Vira Zuiko, Mariana Nazar,
Vita Tsyrulnikova, Olena Tyshchenko, Olga Pushka, Oleg Bortnichuk
Keywords: Hydrolyzed carrot and pumpkin puree, Complex improvers, Dietary fibers.