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TITLE:

JUSTIFICATION OF THE TECHNOLOGY AND PARAMETERS FOR PRODUCING MODIFIED SOY FLOUR.

AUTHORS:

Irina Bibik, Sergei Dotsenko, Igor Agafonov.

ABSTRACT:

This article provides scientifically based data on feedstock and components, as well as a methodological approach necessary for designing the technology of producing flour for use as an additive in enriched food systems of the functional orientation of an expanded range. Keywords: justification, technology, flour, process, suspension, coagulant, scheme, design, food system, functional orientation.

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