Correction of technological characteristics of protein-fat mixture by expanding the component composition
The object of research is the technological characteristics of the protein-fat mixture of increased nutritional value, depending on the addition of vegetable oil as a component. The protein-fat mixture is a mixture of dried, crushed flax seeds – 60.00±3.00 %, sesame seeds – 25.00±1.25 % and ground s...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-05-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/146122 |