РАЗРАБОТКА ЗАМОРОЖЕННОГО ВТОРОГО БЛЮДА «КАША РИСОВАЯ С БАРАНИНОЙ»
Journal Title: World Science - Year 2018, Vol 1, Issue 2
Abstract
The article raises the problem of developing ready-to-eat frozen second courses. Statistical data on raw materials in Kazakhstan are given. The technology of the frozen course "Rice porridge with mutton" has been developed. The sensory and physical-chemical parameters of the developed course were studied. Technological parameters of freezing of the second course are worked out.
Authors and Affiliations
Ж. Н. Аманкелди, Н. С. Ханжаров, Б. М. Хамитова, Т. С. Темирбекова, Г. Б. Ермеков
Keywords
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- EP ID EP409395
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