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: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2019
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/ab6a4a7d4e2646aea39c8a9bf18b7e5f |
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