Year: 2024
Type: conference-paper
Abstract: To improve the quality of food in modern conditions it is necessary to increase the biological value of food, including fast food. The purpose of this research is to develop a food concentrate formulation (dry mix) of increased nutritional and biological value using the soy component. As a result of the research, the recipes of the famous food concentrates of the dinner dishes Borsch and Beetroot were improved.
Author: O.V. Skripko
Institution: Amur State University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4405608163