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: | Sergiy Bochkarev, Oleksandra Varankina, Iryna Bielykh, Serhii Samoilenko, Oksana Zviahintseva |
---|---|
Format: | Article |
Language: | English |
Published: |
PC Technology Center
2018-05-01
|
Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
Subjects: | |
Online Access: | http://journals.uran.ua/tarp/article/view/146122 |
Similar Items
-
Исследование реологических свойств майонезного соуса с порошком кожуры винограда
by: Valeriya Ananieva, et al.
Published: (2017-03-01) -
Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology
by: Anna Belinska, et al.
Published: (2019-10-01) -
INVESTIGATION OF THE INFLUENCE OF STABILIZERS ON THE VISCOSITY OF THE RECOVERED MIXTURE OF A HYPERTONIC DRINK FOR ATHLETES
by: Sergiy Bochkarev, et al.
Published: (2020-11-01) -
Correlation of the liquid mixture viscosities
by: Knežević-Stevanović Anđela B., et al.
Published: (2012-01-01) -
The viscosity of mixtures of substances in aqueous solution :
What do we really know?
by: Lloyd, Frances Baird Wigton
Published: (2009)