Scientific bases of protein paste technology for baby food with a long shelf life
<p>The article shows the development prospects of technologies of protein food pastes for children from 8 months; the basic principles underlying production technology by thermostatic way are given; the choice of physiologically functional food ingredients is grounded for the adaptation of the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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PC Technology Center
2015-03-01
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| Series: | ScienceRise |
| Subjects: | |
| Online Access: | http://journals.uran.ua/sciencerise/article/view/39175 |
| Summary: | <p>The article shows the development prospects of technologies of protein food pastes for children from 8 months; the basic principles underlying production technology by thermostatic way are given; the choice of physiologically functional food ingredients is grounded for the adaptation of the product to the milk of women and parameters of the process using thermal acid coagulation of skim milk proteins<em></em></p> |
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| ISSN: | 2313-6286 2313-8416 |