E3S Web Conf.
Volume 244, 2021XXII International Scientific Conference Energy Management of Municipal Facilities and Sustainable Energy Technologies (EMMFT-2020)
|Number of page(s)||5|
|Section||Resilience and Environmental Engineering|
|Published online||19 March 2021|
Technology development for the production of soy protein supplements in meat products
Tashkent State Agrarian University, University str., 2, Tashkent province, Uzbekistan, 100140
* Corresponding author: email@example.com
Functional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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