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.
soybean protein dispersion system, protein-lycopene coagulate, thermal-acid coagulation, meat-vegetable composition
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