THE BIOTECHNOLOGY DEVELOPMENT OF THE NATURAL MINCED SOYBEAN-MEAT FILLINGS WITH THE SUBSTANTIATION OF THEIR STRUCTURAL-MECHANICAL AND BIOLOGICAL CHARACTERISTICS
Abstract and keywords
Abstract (English):
The biotechnology of the protein-lycopene coagulate for the soybean-meat minced filling production is developed. By experimental way and with the help of mathematical modeling the technological process parameters are substantiated, the chemical composition and the structural-reological characteristics of minced meat-soybean fillings are studied.

Keywords:
soybean protein dispersion system, protein-lycopene coagulate, thermal-acid coagulation, meat-vegetable composition
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References

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