THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT
This paper considers the problem of increasing the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The main tendencies of obtaining new types of food based on plant proteins with complete amino acid composition are desc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2020-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1914 |