Scientific justification of the co-extruded foodstuffs preparing method

The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal...

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Sparad:
Bibliografiska uppgifter
Huvudupphovsmän: A. A. Ospanov, A. K. Timurbekova, A. T. Almaganbetova
Materialtyp: Artigo
Språk:Inglês
Publicerad: Almaty Technological University 2021-05-01
Serie:Алматы технологиялық университетінің хабаршысы
Ämnen:
co-extruded products
poly-cereal mixtures
nutritional value
energy value
fruit and berry filling
meat and milk filling
Länkar:https://www.vestnik-atu.kz/jour/article/view/322
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