Selection of optimal parameters for obtaining whipped products from egg whites
Development of new types of functional whipped confectionery of souffle type in which animal proteins are replaced with vegetable ones is promising and of high priority. The author proposed to introduce top grade wheat flour into the recipe of the whipped product and lemon zest as an enriching addit...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-05-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/49/8.pdf |
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