Effect of wheat germ on the functional properties and oxidation stability of ground meat systems

Article Russian OPEN
Gurinovich, G.; Patrakova, I.;
  • Publisher: ФГБОУ ВО «Кемеровский технологический институт пищевой промышленности (университет)»
  • Journal: Foods and Raw materials (issn: 2308-4057)
  • Subject:
    mesheuropmc: food and beverages

The results of a study of the chemical composition and functional properties of the plant raw material in the form of wheat germ flakes (WGFs) with a view to combining it with a meat feedstock are represented. WGFs subjected to preliminary heat treatment in various mode... View more
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