The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortified with whey protein concentrate. The study featur...
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Kemerovo State University
2022-10-01
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| coleção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | https://fptt.ru/en/issues/20632/20580/ |