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.

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Journal of Hygienic Engineering and Design