Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products
The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products. We studied the effective viscosity and moisture-retaining power of mashes and found out a...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-12-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/183549 |