INFLUENCE OF OAT FLOUR ON FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CHOPPED MEAT PRODUCTS

Authors

  • Z. A. Bochkareva Penza State Technological University

Keywords:

chopped meat products, oat flour, functional and technological properties

Abstract

The research is devoted to influence of oat flour on water-retaining and fat-retaining index and weight loss during thermal treatment of chopped meat products

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Published

2015-05-11

Issue

Vol. 2 No. 1 (2015)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2015 Z. A. Bochkareva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.