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High protein biscuits

High protein biscuits

XXI International Dairy Congress Vol 1, Book 2: 63

Five protein products (lactalbumin, low-Ca coprecipitate, high-Ca coprecipitate, lactic casein and rennet casein) were studied as components of high-protein and low-protein biscuits. The biscuits with resp. 20 and 10% protein, 25 and 15% fat, and 50 and 70% carbohydrate were evaluated by a sensory panel, with the results showing that the method of drying and the mesh size of the product had greater effect on the final biscuit than the type of protein used.

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Accession: 001085041

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