Skip to content
The scientific and practical principles of creating products with increased protein content

The scientific and practical principles of creating products with increased protein content

The studies show that there is an increased interest in the market for the production of protein-fortified products due to the clearly observed trend of general decline in the protein intake by the population. The purpose of this work is to develop the new types of dairy products with increased prot...

Full description

Saved in:
Bibliographic Details
Main Authors: Evdokimov, I. A., Евдокимов, И. А.
Format: Статья
Language:English
Published: Kemerovo Technological Institute of Food Industry 2019
Subjects:
Adhesion
Biological value
Dairy products
Foam properties
Protein
Texture
Viscosity
Online Access:https://www.scopus.com/record/display.uri?eid=2-s2.0-84984911538&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=006072239b0cfd430984a7ae3c58571f&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28The+scientific+and+practical+principles+of+creating+products+with+increased%29&relpos=0&citeCnt=2&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/4270
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.scopus.com/record/display.uri?eid=2-s2.0-84984911538&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=006072239b0cfd430984a7ae3c58571f&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28The+scientific+and+practical+principles+of+creating+products+with+increased%29&relpos=0&citeCnt=2&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/4270

Similar Items