About the issue
Publications
Partners
SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
Home > Issue > Rheological indices of a curd product on the basis
of dry components
Zabodalova L.A.,, Solovyova M.S.
A technology of curd product was developed on the basis of non-fat milk with various mass percentage of separated soy protein and addition of a corn component. The rheological indices of the curd product made of dry components were examined.
Read the full article
Keywords: rheological indice, curd product, dry components, separated soy protein, dry non-fat milk, corn component
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.1
Rheological indices of a curd product on the basis
of dry components
A technology of curd product was developed on the basis of non-fat milk with various mass percentage of separated soy protein and addition of a corn component. The rheological indices of the curd product made of dry components were examined.
Read the full article
Keywords: rheological indice, curd product, dry components, separated soy protein, dry non-fat milk, corn component
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License