TECHNOLOGY AND QUALITY OF VEGETABLE DISHES WITH USING SILYBUM MARIANUM
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
The article is devoted to the ways of improving nutrition value of vegetable dishes by adding into them a dietary supplement, called silybum marianum, that is noted for its high content of protein, vitamins, minerals and polyunsaturated fatty acids. Due to the experimental investigation I have estimated the rational percentage of added dietary supplement, developed ways of its usage in technology of vegetable dishes and gave recommendations how to use it in catering trade.
Authors and Affiliations
А. В. Антоненко, І. М. Грищенко, Ю. В. Земліна, О. С. Ліфіренко, Д. А. Баран
Keywords
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