2017
DOI: 10.21303/2504-5695.2017.00493
|View full text |Cite
|
Sign up to set email alerts
|

Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

Abstract: For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5,0 % of the mixture mass. A sample with modified starch Е 1410 was taken as a control in the amount 1,3 %. … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2017
2017
2017
2017

Publication Types

Select...
1

Relationship

1
0

Authors

Journals

citations
Cited by 1 publication
references
References 4 publications
0
0
0
Order By: Relevance