Сarbohydrate and protein fat substitutes in low-calorie mayonnaise
2016
TKACHENKO, N.; SEVASTYANOVA, O.; MAKOVSKA, T.
The article shows the necessity for development therapeutic products technology, containing dietary fibers. The paper presents fat substitutes of polysaccharide and protein nature with description of their physiological and processing properties. Current trends of mayonnaise production for therapeutic purposes are also provided. The article substantiates appropriateness of inuline and whey protein concentrate as fat substitutes used in low-calorie mayonnaise technologies for therapeutic purposes
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