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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Библиографическая информация
Издатель
Latvia University of Agriculture
Нумерация страниц
p. 115-119
Другие темы
Aliment de regime; Alimentos dieteticos; Legume racine; Colloide; Investigacion; Hortalizas de raiz
Язык
Русский
Примечание
Summary (En)
2 tables; 2 ref.
ISBN Международный стандартный книжный номер
9984-596-25-7
Переведенный заголовок
Produkty pitaniya iz topinambura
Тип
Summary; Conference
Источник
[Reports of the Scientific Practical Conference "Together with Science and Practice in the 21th Century"], Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): Latvia University of Agriculture, 2000.- ISBN 9984-596-25-7. 175 p.
Конференция
Scientific Practical Conference: Together with Science and Practice in the 21th Century, Jelgava (Latvia), 29 Mar 2000
2000-08-15
AGRIS AP
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