Scientific and practical justification of the use of non-traditional raw materials in the technology of pancakes for dietary nutrition
N. M. Yushchenko; Yu. V. Shevchuk · 2024 · Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
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Abstract
Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substantiation of the technologies of food products with multifunctional properties, which will ensure complete nutrition of the most vulnerable categories of society – with intolerance to gluten, milk proteins, and egg white, lactase deficiency, insulin resistance, and prediabetic conditions, etc. The selection of non-traditional raw materials was carried
Abstract by N. M. Yushchenko; Yu. V. Shevchuk, Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології (2024) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.32718/nvlvet-f10104