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...
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| Главные авторы: | , |
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| Formato: | Статья |
| Idioma: | English |
| Publicado: |
Kemerovo Technological Institute of Food Industry
2019
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| Темы: | |
| Acceso en liña: | 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 |
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