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ORIGINAL RESEARCHS MAKING THE PASTA PRODUCTS WITH WHITE-EGG FOR IMPROVING BY THE PROTEIN OF THE FOOD ALLOWANCEST.P. Yevseyenko, V.G. Yurchak The paper are aimed to improve the quality of nutrition by making of the pasta products with white-egg owing to that the allowance enriches with essential amino acids. The influence of white-egg — the new raw material in pasta production — on the products quality is shown. A biological value of the pasta after producing and cooking is investigated. |