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http://elar.tsatu.edu.ua/handle/123456789/15509| Title: | Benefits of mushroom polysaccharides use in functional food production |
| Authors: | Sokot, O. E. |
| Scientific director: | Shevchenko, Svitlana Шевченко, Світлана Петрівна Шевченко, Светлана Петровна |
| Keywords: | fast food;waffles with mushroom powder;polysaccharides of fungi |
| Issue Date: | 2021 |
| Publisher: | ТДАТУ |
| Series/Report no.: | Science and innovations in the 21st century: матеріали І Всеукр. Інтернет-конф. студ. та молодих вчених (Мелітополь, 12 травня 2021 р.);С. 31-32 |
| Abstract: | The result was following: waffles had a slightly bright color and characteristic mushroom flavor. Organoleptic analysis showed that the use of mushroom powder is a rather promising way to develop functional products. |
| URI: | http://elar.tsatu.edu.ua/handle/123456789/15509 |
| Appears in Collections: | Публікації студентів |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Sokot1.pdf | 157.14 kB | Adobe PDF |  View/Open |
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