Kravchenko N. Technology of intermediate product for sweet dishes, based on fat-free milk and licorice root

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0414U001805

Thesis Registration Form

0414U001805.pdf

Applicant for

Kravchenko Natalia Viktorivna

Specialization

05.18.16 - Технологія продуктів харчування

Date of defense

10-04-2014

Specialized Academic Board

К 11.055.02

Essay

Object: Technologies of intermediate product for sweet dishes, based on fat-free milk and licorice root. Purpose: scientific proof and development technology of intermediate product, based on fat-free milk and licorice root. The Methods: physic-chemical, organoleptic, microbiological, planning method and mathematical treatment of experimental data with the use of modern computer programs. It Is Offered: the use of licorice root extract for improvement of foam-making abilities of fat-free milk in the production of intermediate product for sweet dishes. The Sphere of the use: enterprises in Restaurant Business and dairy industry, educational establishments.

Thesis supervisor

Gnitsevych Victoriya Albertivna

Official opponents

Тележенко Любов Миколаївна
Золотухіна Інна Василівна

Files

Dis.doc

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