Abstract:The object of this study was cereal drinks fortified with Omega-3 polyunsaturated fatty acids: rice (product 1), oat (product 2), buckwheat (product 3). The purpose of the research was to optimize technological parameters in the production of such beverages.
A mathematical model was built in the form of three regression equations describing the influence of grinding size (K), roasting temperature (Т), and roasting duration (t) on three output variables: oat, buckwheat, and rice protein content. Statistical ana… Show more
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