INNOVATIVE CULINARY TECHNOLOGY FOR VEGETARIAN DIET

Authors

DOI:

https://doi.org/10.30890/2567-5273.2024-32-00-016

Keywords:

vegetarianism, nutrition, dessert, menu, technology,introduction

Abstract

The article raises the topic of vegetarianism, which is insufficiently studied at the moment and requires further research. Vegetarianism has been a part of human culture since ancient times; supporters of a plant-based diet existed as far back as ancient

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References

Ivanishcheva, O.A., Pakhomska O.V. (2021) Tendentsii formuvannia yakosti khlibobulochnykh vyrobivfunktsionalnoho pryznachennia [Tendencies in the formation of the quality of khlibobulochnyh workflows]. Molodyi vchenyi (Vol. № 5 (93), pp. 159-163). DOI: https://doi.org/10.32839/2304-5809/2021-5-93-30

Drobot, V., Hryshchenko, A. (2010) Rozrobka novykh vydiv bezbilkovykh khlibobulochnykh vyrobiv. [Development of new types of protein-free bakery products]. Naukovi pratsi Odeskoi natsionalnoi akademii kharchovykh tekhnolohii. [Scientific works of the Odessa National Academy of Food Technologies]. (Vol. 1. Vyp. 38 (1). pp. 164-167.) URL: http://nbuv.gov.ua/UJRN/Np_2010_38%281%29__40

Pakhomska, O. (2019) Naukovyi pidkhid do stvorennia khlibobulochnykh vyrobiv funktsionalnoho pryznachennia. [Scientific approach to the creation of functional bakery products]. Naukovi pratsi NUKНT. [Scientific works of NUHT]. (Vol. 25. № 2, pp. 276-283). DOI: https://doi.org/10.24263/2225-2924-2019-25-2-30

Ildirova, S.K., Stiborovskyi, S.E., Starostielie, O.V. (2010). Vykorystannia roztoropshi pliamystoi u vyrobnytstvi vyrobiv iz pisochnoho tista [The use of milk thistle in the production of shortcrust pastry]. Visnyk DonNUET (Vol. №1(45), pp. 121-126). URL: http://nbuv.gov.ua/UJRN/Khnit_2010_1_30

Published

2024-04-30

How to Cite

Семко, Т., & Пахомська, О. (2024). INNOVATIVE CULINARY TECHNOLOGY FOR VEGETARIAN DIET. Modern Engineering and Innovative Technologies, 1(32-01), 61–65. https://doi.org/10.30890/2567-5273.2024-32-00-016

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Section

Articles