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ИССЛЕДОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ФАРШЕВЫХ СИСТЕМ, СТАБИЛИЗИРОВАННЫХ МОЛОЧНЫМИ БЕЛКАМИ

Journal: Eurasian Union of Scientists (Vol.2, No. 16)

Publication Date:

Authors : ; ;

Page : 107-113

Keywords : ;

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Abstract

The authors investigated the possibility of using milk protein to stabilize minced systems. The positive trend of the structural and mechanical properties, water-binding and water-holding capacity of the concentration of milk proteins in the system.

Last modified: 2015-09-02 21:16:42