INFLUENCE OF FREEZING PROCESS ON ORGANOLEPTIC PARAMETERS OF PUFF PASTRY PRODUCTS
The article describes the results of a study of the effect of the freezing process on the organoleptic characteristics of culinary products from puff pastry. The study was conducted in two stages. Qualitative indicators of experimental products were evaluated by the organoleptic method. The study re...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/189 |
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