Improvement of curd mass production technology

Improvement of curd mass production technology

The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the...

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Bibliographic Details
Main Authors:	Gerber Yuri, Oshchepkova Ekaterina, Gavrilov Alexander, Ermolin Dmitry
Format:	Article
Language:	English
Published:	EDP Sciences 2021-01-01
Series:	E3S Web of Conferences
Online Access:	https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/60/e3sconf_tpacee2021_02014.pdf

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