Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2072-2389

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

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

UDC 641.6:635.657

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

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132