THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES

THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES

The research of trade offers of the consumer market of Krasnoyarsk of a segment of production from nut and bean raw materials is conducted, absence of products from legumes is established. The technological parameters for the production of pastes from sprouted chickpeas and lentils have been determi...

Full description

Saved in:
Bibliographic Details
Main Authors: Galina Aleksandrovna Gubanenko, Ekaterina Aleksandrovna Rechkina, Tatyana Anatolyevna Balyabina, Kristina Olegovna Zhukova, Vitalina Sergeevna Mantropova
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-10-01
Series:Современная наука и инновации
Subjects:
пророщенные чечевица
нут
пасты
белок
безопасность
хассп
sprouted lentils
chickpeas
pastas
protein
safety
haccp
Online Access:https://msi.elpub.ru/jour/article/view/556
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items