| 摘要 |
FIELD: food industry. SUBSTANCE: dessert contains, mas.pts: apple puree, 400-425.5; soya paste 445-473.4; sugar, 150-153.1; coriander, 0.5-0.51; cinnamon, 0.4-0.41; citric acid, 5-5.1; sorbic acid, 0.8-0.82. EFFECT: improved organoleptical properties and broadened assortment of prepared product. |
