Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Technology of pasty product

UDC 637.1

Technology of pasty product

Zabodalova L.A.,, Solovyova M.S.

Technology of pasty product on the basis dried ingredients was worked out. The product was manufactured of skim milk powder and soya isolated protein. Recovery conditions of soya isolate was defined. Influence of different ratio of ingredients on quality factor of finished product was investigated.
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Keywords: pasty product, recovery, dried ingredients, soya isolated protein, skim milk powder.

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