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Abstract

The main goal of this study is to develop a paste formulation containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The task of achieving high quality and economic efficiency is solved by improving a number of technological processes and applying innovative methods. The effectiveness of using innovative methods of freeze-drying and microwave drying is shown in comparison with the process of drying instant pasta by frying them in vegetable oil.

First Page

44

Last Page

49

References

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