Results of the Study and Analysis of the Application of E-466 As a Stabilizer in Various Industries and as a Plasifier in Many Industries of the National Farming Economy

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dc.creatorM.M. Murodov
dc.date2023-04-10
dc.date.accessioned2023-08-21T09:03:37Z
dc.date.available2023-08-21T09:03:37Z
dc.descriptionThe use of the innovative product E-466 as a consistency regulator in the production of desserts is 1-3g/kg, in ice-cream and jellies 2-8g/kg, and in the shell of meat, fish, confectionery, and nuts 5-20g/kg. These designations are related to the water permeability of the innovative product. E-466 can bind water from 1 part to 120-140 parts. The use of this additive is especially important in the processing of meat and fish..  en-US
dc.formatapplication/pdf
dc.identifierhttps://univerpubl.com/index.php/synergy/article/view/1110
dc.identifier.urihttp://dspace.umsida.ac.id/handle/123456789/21481
dc.languageeng
dc.publisherWeb of Synergy: International Interdisciplinary Research Journalen-US
dc.relationhttps://univerpubl.com/index.php/synergy/article/view/1110/948
dc.sourceWeb of Synergy: International Interdisciplinary Research Journal; Vol. 2 No. 4 (2023): Web of Synergy: International Interdisciplinary Research Journal; 532-535en-US
dc.subjectcellulose, concentration, parameter, optimal conditions, destruction, banana cellulose, extraction process, amount of main substance, cotton lint, degree of polymerization, pentosan, alkali coagulation, swelling, ash content, moistureen-US
dc.titleResults of the Study and Analysis of the Application of E-466 As a Stabilizer in Various Industries and as a Plasifier in Many Industries of the National Farming Economyen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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