Horiainova, Iuliia and Горяйнова, Юлія Артурівна and Nykyforov Radion, Radion and Никифоров, Радіон Петрович and Hlushko, Viktoriia and Глушко, Вікторія Олексіївна (2016) Research of functional and technological properties of egg albumen compositions with protein and carbohydrate semi-finished product. Обладнання та технології харчових виробництв (33). pp. 53-60. ISSN 2079-4827
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Abstract
The usage of protein and carbohydrate semi-finished product in the technology of whipped sweet dishes as a substitute for the part of egg albumen is suggested as it possesses foaming and stabilizing properties due to surface-active and pectin substances
| Item Type: | Article |
|---|---|
| Subjects: | Research materials > Journal articles > Food Technology Academic journals of DonNUET > Equipment and Technology of Food Production |
| Divisions: | Academic journals of DonNUET > Equipment and Technologies of Food Production |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 19 Aug 2017 13:09 |
| Last Modified: | 16 Jul 2019 12:28 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/100 |
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