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Proceedings of the National Academy of Sciences of Belarus. Agrarian Series

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OPTIMIZATION OF THE MODES OF THERMOMECHANICAL PROCESSING OF GERMINATED PEAS

Abstract

The modes of thermomechanical processing of germinated peas have been optimized. Changes of vitamin B1 content and amino acids lysine during thermomechanical processing of germinated peas have been established. A complex influence of the factors of thermomechanical processing on the quality of products is determined. The indicators of quality and safety of germinated peas flakes are identified.
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ISSN 1817-7204 (Print)
ISSN 1817-7239 (Online)