Abstract:The state policy in Russian Federation in the field of nutrition is aimed at the development of advanced food technologies and the development of food-enriching systems of functional orientation. Rheological properties of model systems with different moisture content on the basis of wheat germ cake as a by-product of flour and oil extraction production were studied. In this paper we investigate a model food system based on wheat wheat germ oil cake of various degrees of hydration with a moisture content in the… Show more
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