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Functional fermented milk desserts based on acid whey

Functional fermented milk desserts based on acid whey

Given the shortage of raw milk, the problem of the rational use of whey as a source of biologically valuable milk components for functional products is urgent. The area of research is the use of acid demineralized whey for the production of functional fermented desserts. Acid whey is characterized b...

詳細記述

保存先:
書誌詳細
主要な著者: Evdokimov, I. A., Евдокимов, И. А., Shramko, M. I., Шрамко, М. И.
フォーマット: Статья
言語:English
出版事項: Kemerovo Technological Institute of Food Industry 2019
主題:
Acid whey
Demineralised whey
Electrodialysis
Functional dairy products
Membrane processes
オンライン･アクセス:https://www.scopus.com/record/display.uri?eid=2-s2.0-84984869352&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=b25f5a378e9d31e7951784e936cf49f8&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=%28Functional+fermented+milk+desserts+based+on+acid+whey%29&relpos=0&citeCnt=2&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/4336
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https://www.scopus.com/record/display.uri?eid=2-s2.0-84984869352&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=b25f5a378e9d31e7951784e936cf49f8&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=%28Functional+fermented+milk+desserts+based+on+acid+whey%29&relpos=0&citeCnt=2&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/4336

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