The biotechnology development of the natural minced soybean-meat fillings with the substantiation of their structural-mechanical and biological characteristics
Автор: Dotsenko S.M., Skripko O.V., Kalenik T.K., Medvedeva E.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 1, 2014 года.
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The biotechnology of the protein-lycopene coagulate for the soybean-meat minced filling production is developed. By experimental way and with the help of mathematical modeling the technological process parameters are substantiated, the chemical composition and the structural-reological characteristics of minced meat-soybean fillings are studied.
Soybean protein dispersion system, protein-lycopene coagulate, thermal-acid coagulation, meat-vegetable composition
Короткий адрес: https://sciup.org/14083310
IDR: 14083310
