[Qualitative and quantitative composition of amino-acids in combined food products]
1997
Jakubaite, M. (Latvian University of Agriculture, Jelgava (Latvia). Food Technology Dept.)
The aim of the given research was to create new combined food products in which part of the milk fat content is substituted by plant oil as well as reducing the total fat content, albumins of plant and animal origin are added. Six new food products have been worked out. Chemical data of the recipes are presented in table 1. In the first five recipes the composition and content of total and free amino-acids have been determined and are presented in tables 2-3.
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