Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology
The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-10-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/178908 |