ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying comple...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2013-12-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=2&article=12 |