Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages

dc.contributor.author	Biletska Y.
dc.contributor.author	Djukareva G.
dc.contributor.author	Ryzhkova T.
dc.contributor.author	Kotlyar O.
dc.contributor.author	Khaustova T.
dc.contributor.author	Andrieieva S.
dc.contributor.author	Bilovska O.
dc.description.abstract	The possibility of using flour from soybean and chickpea grains, which are germinated in solutions of mineral salts, has been considered. The feasibility of its use in the production of cooked-smoked sausages by reducing meat raw materials has been investigated. The obtained patterns will be used in the development of the technology of cooked-smoked sausage enriched with iodine and selenium, the deficit of which is observed in 17 % of the world's population.
dc.identifier.citation	Biletska Y. Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages / Y. Biletska, G. Djukareva, T. Ryzhkova et al. // Eastern-European Journal of Enterprise Technologies. – 2020. – № 3/11 (105). – Р. 46-54.
dc.identifier.uri	http://repository.hneu.edu.ua/handle/123456789/28123
dc.language.iso	en
dc.subject	legume flour
dc.subject	cooked-smoked sausages
dc.subject	iodine deficiency
dc.subject	selenium deficiency
dc.subject	soybeans
dc.subject	chickpeas
dc.subject	amino acids
dc.title	Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages
dc.type	Article

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