absalimova-m 1

1. Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels
2. The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets
3. Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials
1