Разработка технологии получения белково-углеводной добавки в виде муки
Year: 2014
Type: article
Abstract: The possibility and expediency of developing the waste-free technology of soya-ginger and soya-citrus additives in the meal form used for inclusion into the formula of bread, pastry and bakery products to improve their organoleptic characteristics and to enhance food and biological values were substantiated. The mathematical models of organoleptic evaluation of two types of protein-carbohydrate additives in the form of meal were developed. The models were used to justify the parameters of obtaining the additives.
Language: Russian
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
Funder: Fondazione Cariplo
Award: G2181056565
OpenAlex ID: W34500623