Scientific justification of the co-extruded foodstuffs preparing method
The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-05-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/322 |