Application of whey protein hydrolysate as a technological additive in the sour cream production
In the context of economic sanctions, the problem of supplying food additives, including stabilizers and thickeners, which are important in the production of fermented milk products, remains relevant for many enterprises; the development of a fermented milk product – sour cream, using whey protein h...
| मुख्य लेखकों: | , , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
EDP Sciences
2024-01-01
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| श्रृंखला: | BIO Web of Conferences |
| ऑनलाइन पहुंच: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/01/bioconf_msnbas2024_02036.pdf |