FORMULATION DEVELOPMENT AND RESEARCH OF THE SQUID CULINARY PRODUCTS WITH VEGETABLE ADDITIVES
Abstract and keywords
Abstract (English):
The research results of the vegetable additives on the rheological properties of the squid and fish cutlets stuffing on the finished product organoleptic, physical, chemical, structural and mechanical properties are presented in the article.

Keywords:
squid culinary products, vegetable additives, organoleptic properties, rheology, physical and chemical indices
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References

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