The production of the sponge semi-finished products on the hydrated proteinbasis
Автор: Kulishov A.A., Ermosh L.G.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 7, 2015 года.
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The production possibility of the sponge semi-finished product with the use of the dry egg white that allows to reduce the cost of storage and processing of raw products and also to ensure the microbiological safety and to reduce the technological process duration is considered in the article.
Sponge semi-finished products, hydrated protein, foam formation, technological process
Короткий адрес: https://sciup.org/14084359
IDR: 14084359
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