Utilization of the electrolysed water for The hydrocolloids hydration
2016
VINNIKOVA, L.; PRONKINA, K.
The new method of improvement of the utilization efficiency of the hydrocolloids at the meat industry on the basis of its hydration by electrolysed water fractions is considered in this article. There results of observation of the influence of hydrated hydrocolloids on the forcemeat active acidity value change are submitted. The changes of the engineering and technical solutions forcemeat properties (water-binding power and efficiency) under the influence of the additive components hydrated by the electrolysed water are considered fully
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