Product of the topinambur
2000
Horoseva, I. | Nazarenko, E. (Mogilev Technological Inst. (Belarus))
The objective of the present study was to develop a steady colloid system with a slight adsorbtion activity. The role of topinambur in dietetics is explained. The use of the above system in the production of stable foams on the basis of egg protein and stable emulsion with a low allowance of sugar and fat with the addition of topinambur is discussed. The investigations show that topinambur is useful in the production of dietary food products made of flour as well as confectionary products.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies