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...
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| Autors principals: | , , , |
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| Format: | Статья |
| Idioma: | English |
| Publicat: |
Kemerovo Technological Institute of Food Industry
2019
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| Accés en línia: | 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