Impact of prebiotic additives composition on technological and sensory properties of dressings in horeca sector (2025)

The object of the study is the process of forming the quality characteristics of emulsion sauces-dressings for the HoReCa system, enriched with prebiotic additives. The problem of rationalizing the stability and improving the organoleptic profile of model emulsion systems for sauces-dressings contai