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Replacement of egg and milk with soya protein in pasta
Author(s) -
Bešlagić S.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582429
Subject(s) - food science , soya bean , milk protein , rheology , chemistry , materials science , composite material
Abstract The object of this paper was to investigate the replacement of egg and milk with soya protein in pasta—their chemical and biochemical changes, rheological effects, test of pasta quality and nutritive values.