Improved method of protein chips for pilot scale production / Pivan Varangoon
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Class. Invest. no. 45 Rep. no. 1 (CONFIDENTIAL)ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1975 รายละเอียดตัวเล่ม: 8 p.หัวเรื่อง: Protein chipsสาระสังเขป: In previous work, the crispy expanded product was made from wet paste of soybean protein, flours and flavouring materials. The present study was undertaken to find a more convenient and more economical method of making this product for commercial scals operation.สาระสังเขป: In the new improved method the protein is forst prepared in dry powder form and then mixed with flours and flavouring materials. Protein content of the dried product is 13%, and of the preparation, on dry basis, is 10-11%.สาระสังเขป: The changed of the product quality, appearance, taste, and texture are not organoleptically detectable. - Author.
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