About the issue
Publications
Partners
SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
Home > Issue > Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour
ZLOBINA I.V.
Now deficiency of consumed high-grade protein is noted, in this regard there is a need of definition of sources of protein of a phytogenesis. Among them it is possible to allocate leguminous culture chick-pea. Parametrical dependences of a thermal capacity and heat conductivity of meat culinary products are given in article on entered concentration of a chick-pea's flour.
Read the full article
Keywords: chick-pea's flour, vegetative белк, thermal capacity, heat conductivity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 641.6:635.657
Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour
Now deficiency of consumed high-grade protein is noted, in this regard there is a need of definition of sources of protein of a phytogenesis. Among them it is possible to allocate leguminous culture chick-pea. Parametrical dependences of a thermal capacity and heat conductivity of meat culinary products are given in article on entered concentration of a chick-pea's flour.
Read the full article
Keywords: chick-pea's flour, vegetative белк, thermal capacity, heat conductivity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License