http://dspace.bsu.edu.ru/handle/123456789/64490| Title: | Pumpkin-based dessert for vegans |
| Authors: | Myachikova, N. I. Sotnikova, A. S. Petrova, Yu. N. |
| Keywords: | technique food production vegan desserts carrageenan pumpkin-based dessert chemical composition healthy nutrition |
| Issue Date: | 2024 |
| Citation: | Myachikova, N.I. Pumpkin-based dessert for vegans / N.I. Myachikova, A.S. Sotnikova, Petrova Yu.N. // Пищевые добавки: рынок, инновации и перспективы: материалы междунар. науч.-практ. интернет-конф. преподавателей и молодых ученых, Донецк, 27 ноября 2024 г. / Донецкий национальный ун-т экономики и торговли им. М. Туган-Барановского ; ред. кол.: Е.М. Азарян, К.А. Антошина, М.Ю. Тамова. - Донецк, 2024. - С. 15-17. - Библиогр.: с. 17. |
| Abstract: | The pumpkin-based dessert for vegan contains only plant-based products. The finished product, compared to the control sample, contains 7 times more dietary fiber, 11 times less fat. The energy value is 2.5 times lower compared to the control |
| URI: | http://dspace.bsu.edu.ru/handle/123456789/64490 |
| Appears in Collections: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages) |
| File | Description | Size | Format | |
|---|---|---|---|---|
| Myachikova_Pumpkin_24.pdf | 45 kB | Adobe PDF | View/Open |
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