Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour
Annotation
Now deficiency of consumed high-grade protein is noted, in this regard there is a need of definition of sources of protein of a phytogenesis. Among them it is possible to allocate leguminous culture chick-pea. Parametrical dependences of a thermal capacity and heat conductivity of meat culinary products are given in article on entered concentration of a chick-pea's flour.
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