Zobrazeno 1 - 1
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pro vyhledávání: '"E. T. Akhmadullina"'
Autor:
A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 183-190 (2023)
This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of be
Externí odkaz:
https://doaj.org/article/c8e48ab19cf64765b6a6e7e19244fc09
