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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...

詳細記述

保存先:
書誌詳細
主要な著者: Evdokimov, I. A., Евдокимов, И. А.
フォーマット: Статья
言語:English
出版事項: Kemerovo Technological Institute of Food Industry 2019
主題:
Adhesion
Biological value
Dairy products
Foam properties
Protein
Texture
Viscosity
オンライン･アクセス: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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インターネット

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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