RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS

RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS

The paper considers the current state and prospects of enrichment of formed potato chips with bran, pulp and cryopowder containing from 14 to 40% of food fibres. The importance of the use of food fibres, which is connected with the prevention of alimentary-dependent diseases, has been substantiated....

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Autores principales: Alina KOVTUN, Vladimir KOVBASA, Vitaliy PICHKUR
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2019
Materias:
chips
food fibre
semi-finished products
Food processing and manufacture
TP368-456
Acceso en línea:https://doaj.org/article/ab6a4a7d4e2646aea39c8a9bf18b7e5f
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