| Title: |
STRUCTURAL AND MECHANICAL PROPERTIES OF THE FATTY COMPOSITION WITH USAGE OF INULIN AND PASTE MASSES BASED ON IT |
| Authors: |
Evgeniya Smolko, Lydmila Barybina, Valentina Kulikova, Olga Kozhevnikova |
| Source: |
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 3, Pp 39-43 (2022) |
| Publisher Information: |
North Caucasus Federal University, 2022. |
| Publication Year: |
2022 |
| Collection: |
LCC:Economics as a science |
| Subject Terms: |
инулин цикория, жировая композиция, паштеты мясные и мясосодержащие, структурно-механические свойства, inulin, fatty composition, meat paste, structural and mechanical properties, Economics as a science, HB71-74 |
| More Details: |
Development of technology of meat products with reduced fat content with usage of natural cereal ingredients is rather actually nowadays. Introduction of chicory inulin basedfat compositions instead offat stuff to paste receipt will significant improve structural and mechanical properties of product. A new kind of pastes have equal value of structural and mechanical properties with traditional pastes, so it allowed to expend the assortment of low-fat products. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Russian |
| ISSN: |
2307-907X |
| Relation: |
https://vestnikskfu.elpub.ru/jour/article/view/1036; https://doaj.org/toc/2307-907X |
| Access URL: |
https://doaj.org/article/62bc23f56016442c9128ae9b18785fc6 |
| Accession Number: |
edsdoj.62bc23f56016442c9128ae9b18785fc6 |
| Database: |
Directory of Open Access Journals |
