Replacement of meat raw materials for rice flour (rice flour contains 80% starch), Kyiv

Substitution inbeef recipe increases the elasticity ofsausage products, gives the opportunity to introduce an additional amount of moisture without reducing the organoleptic properties of the finished product Boiled sausages stabilize the pH, increase the viscosity of meat systems. ​.​​мукой, стабилизирует цветовые характеристики вареных колбасных изделий
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