Influence of temperature modes of IR processing on the functional properties of arachis proteins

Yu. F. Roslyakov; O. L. Vershinina; V. V. Gonchar

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Roslyakov Yu.F., Vershinina O.L., Gonchar V.V. Influence of temperature modes of IR processing on the functional properties of arachis proteins. Food Industry: Science and Technology. 2019;12(4):49-52. (In Russ.)

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ISSN 2073-4794 (Print)

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About the Authors

Yu. F. Roslyakov
FGBOU VO “Kuban State Technological University”
Russian Federation

Roslyakov Yuri F. – Dr. Tech. Science, professor of the department of techniques and bread-making technologies

2, Moskovskaya st., 350072, Krasnodar, Russian Federation

O. L. Vershinina
FGBOU VO “Kuban State Technological University”
Russian Federation

Vershinina Olga L. – Cand. Tech. Sci., Associate Professor, Associate Professor of the department of techniques and bread-making technologies

2, Moskovskaya st., 350072, Krasnodar, Russian Federation

V. V. Gonchar
FGBOU VO “Kuban State Technological University”
Russian Federation

Gonchar Viktoria V. – Cand. Tech. Sci., Associate Professor, Associate Professor of the department of techniques and bread-making technologies

2, Moskovskaya st., 350072, Krasnodar, Russian Federation

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