KAVBUZ – PERSPECTIVE RAW MATERIAL FOR DESSERTS
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 3, Issue 21
Abstract
The necessity and expediency of using kavbuz in sweet dishes, in particular, in the technology of production sweet dishes, namely sambukov, is considered. As far as in the production of short-term storage desserts, melon cultures are used as the source of biologically active substances (BARs), so their consumption is of great importance. The list of raw materials that are regulated for use in the production of desserts is limited, so we consider it expedient to use a kavbuz, which will be relevant not only in terms of expanding the range of desserts but as sources of BAR.
Authors and Affiliations
Nadiia Kravchuk, Alexander Redko
Keywords
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