Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Rheological indices of a curd product on the basis of dry components

UDC 637.1

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.
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Keywords: rheological indice, curd product, dry components, separated soy protein, dry non-fat milk, corn component

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