THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF SEA BUCKTHORN MEAL

The results of researches of technological properties of the fat-free sea buckthorn meal are presented in the article. Processes of swelling capacity at various temperature - time parameters of the water environment, antioxidant activity and influence on physical properties of a gluten and baking pr...

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Bibliographic Details
Published in:Современная наука и инновации
Main Authors: Ekaterina Olegovna Nikulina, Olga Yakovlevna Kolman, Galina Valentinovna Ivanova
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-10-01
Subjects:
облепиховый шрот
набухаемость
антиоксидантная активность
качество клейковины
количество клейковины
sea buckthorn meal
swelling capacity
antioxidant activity
quality of a gluten
quantity of a gluten
Online Access:https://msi.elpub.ru/jour/article/view/973

Internet

https://msi.elpub.ru/jour/article/view/973

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