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....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2019-03-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/629/588 |