FIELD: food industry. SUBSTANCE: confectionery article has, wt.-% soybean protein 15-20; sweetening component 0.1-30.0; dry milk 4-6; aromatizing agent 0.002-0.004; lecithin 0.4-0.5; food deodorized vegetable oil 5-15; dry glycosides of ginseng root 0.01-0.015, and water the rest. EFFECT: enhanced quality of product. 5 cl
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PROTEIN-CONTAINING CONFECTIONERY ARTICLE | 1993 |
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Authors
Dates
1995-09-20—Published
1993-09-17—Filed