Determination of moisture connection forms of protein-herbal clots
Файли
Дата
2017
ORCID
DOI
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Назва журналу
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Назва тому
Видавець
Анотація
The interest is research by the moisture bonding forms in the modified milk-protein concentrates, especially, in protein-herbal clots which are obtained by thermo acid coagulation of milk proteins. The results are confirmed the expediency of adding rice extrudate to the protein-herbal clots for the free moisture binding which will provide steel quality indicators in protein-herbal clots.
Опис
Ключові слова
молоко, milk, екструдат, rumex, кафедра технології молока і молочних продуктів
Бібліографічний опис
Determination of moisture connection forms of protein-herbal clots/ O. Grek, O. Onopriichuk, A. Tymchuk, L. Chubenko // Ukrainian Food Journal. – 2017. - Volume 6, Issue 3. – P. 534-542.