Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates
The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion. In order to stabilize the consistency in the production of low-fat yogurts, dry whey was selected that met the requirements of State Standar...
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2019-04-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3716 |