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Effect of Complex Supplements on the Rheological Properties of Dough
In Kazakhstan, one of the most consumed product is a bakery, in connection with the increase in their range with antidiabetic appointment is an important task, since increases every year in Kazakhstan people suffering ...
Fatty ACID Composition of Biological Active Additive
The researchers of the study developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat ...
The Optimization Additive's Mixing Processes in Based on their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life
The mixing order of components during the production of multi-component food product plays key role in formation of its organoleptic and stability. It depends on the interaction of systems like "oil-water", "water-protein", ...