Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Klimenko, Alla and Клименко, Алла Вікторівна and Клименко, Алла Викторовна and Alieieva, Kateryna and Алєєва, Катерина Олегівна and Алеева, Екатерина Олеговна (2016) Technology development of prebiotic low-calorie semi-finished product for frozen and whipped desserts. Тематичний збірник наукових праць «Обладнання та технології харчових виробництв» (34). pp. 31-37. ISSN 2079-4827
|
Text
Слащева А.В. 34-2017.pdf Download (497kB) | Preview |
Abstract
Fundamental technological scheme of semi-finished product was developed, the rational ratio of components in the semi-finished product was determined. Consumer characteristics and main directions of the use in the manufacture of culinary products are defined. It is proven that the developed semi-finished product has a high ability to capture and degree of dispersion of a fatty phase and capable of forming a stable foam
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | semi-finished product, whey, lactulose, prebiotics, stabilizer, frozen and whipped desserts |
| Subjects: | Research materials > Journal articles 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: | 16 Nov 2018 09:41 |
| Last Modified: | 31 May 2019 07:20 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1058 |
Actions (login required)
 |
View Item |
Download Statistics
Download Statistics