Development of recipe and technology of chicken souffle of functional purpose
The paper shows the possibility of using polysaccharides: xanthan, guarana, a composite mixture of xanthan gum with guarana (1: 1) and locust bean gum in chicken soufflé technology. As a result of organoleptic studies, the optimal concentrations of the studied polysaccharides have been selected: xan...
Main Authors: | S. Yu. Kozhushko (Makarova), I. V. Ishmurzin, G. E. Rysmukhambetova, L. V. Karpunina |
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Format: | Article |
Language: | Russian |
Published: |
Maykop State Technological University
2019-12-01
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Series: | Новые технологии |
Subjects: | |
Online Access: | https://newtechology.mkgtu.ru/jour/article/view/287 |
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