METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS
Reducing the calorie content of everyday food, including dairy beverages, is among the key recommendations of present-day dietitians. However, fat reduction worsens the organoleptically evaluated texture and flavor score of food. The organoleptic correction of nonfat products using fat simulants oft...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2013-12-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=1&article=4 |