The influence of water-binding capacity in cereal and legume flour on the properties of fermented milk clot
Автор: Zabegalova Galina Nikolayevna, Khaydukova Yelena Vyacheslavovna, Yermolina Aleksandra Mikhaylovna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 2 (38), 2020 года.
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The analysis of patent literature in the field of funnel fermented milks production using cereal flour was done. The results of research on the influence of cereal and legume flour on organoleptic and structural-mechanical indicators are presented.
Functional food product, skim milk, vegetable raw materials, organoleptic evaluation, water-binding capacity, syneresis, funnel viscosity
Короткий адрес: https://sciup.org/149126753
IDR: 149126753
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