Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

Autor: Dzyundzya, Oksana, Burak, Valentyna, Ryapolova, Irina, Voievoda, Nadiia, Shinkaruk, Mariya, Antonenko, Artem, Brovenko, Tetiana, Tolok, Galina, Kryvoruchko, Myroslav, Mihailik, Vitalii

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (100) (2019): Technology and Equipment of Food Production; 56-63
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (100) (2019): Технологии и оборудование пищевых производств; 56-63
Східно-Європейський журнал передових технологій; Том 4, № 11 (100) (2019): Технології та обладнання харчових виробництв; 56-63

Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::00e96f46866a6a09ccb3d5d1ac7a0c9b
http://journals.uran.ua/eejet/article/view/174234