The influence of the volume fraction of meat in dumplings on their cooking time
Based on the studied literature, the aim was to investigate the influence of the volume fraction of meat in meat dumplings (pelmeni) and the number of dumplings on their cooking time, as well as to analyze the physico-mathematical and technical aspects to be taken into account (or not) within the fr...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/579 |
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