Razrabotka Tekhnologiy Sousov S Polisakharidnymi Komponentami

V nastoyashchee vremya ni u kogo ne vyzyvaet somneniy, chto pishchevye produkty okazyvayut ser'eznoe vliyanie na zdorov'e cheloveka i prodolzhitel'nost' ego zhizni. Ratsionalizatsiya pitaniya yavlyaetsya vazhnoy zadachey sovremennogo obshchestva. Dlya resheniya dannoy zadachi nami byla osushchestvlena razrabotka tekhnologiy i retseptur obogashchennykh sousov, v t.ch. bystrozamorozhennykh, s ispol'zovaniem polisakharidnykh komponentov: vitaminno-polisakharidnoy dobavki - poroshka tykvy i polisakharidov - al'ginata natriya i guarana. Kniga prednaznachena dlya inzhenerno-tekhnicheskikh rabotnikov pishchevoy i drugikh otrasley promyshlennosti, prepodavateley, studentov i aspirantov tekhnicheskikh vuzov i tekhnikumov.