THE USE OF JERUSALEM ARTICHOKES IN LOW-CALORIC FARINACEOUS PRODUCTS
Journal Title: World Science - Year 2016, Vol 1, Issue 10
Abstract
This article focuses on the prospects for the use of artichoke’s powder in tecnologie flour culinary half-finished for the production of low-calorie products. A comparative analysis of semi-finished products made by traditional technology-based and innovation. The analysis demonstrated a high nutritional value and noted the need to introduce this innovation in the food industry and restaurant industry.
Authors and Affiliations
N. V. Kondratjuk, O. V. Hretska
Keywords
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