2022
DOI: 10.32718/nvlvet-f9808
|View full text |Cite
|
Sign up to set email alerts
|

The effect of potassium carbonate and citric acid on the quality indicators of vermicelli as a component of the menu of hotels and restaurants in Kyiv region

Abstract: Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum w… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 5 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?