Functional confectionery product using whey protein concentrate development
In connection with the spread of the use of sweeteners, as well as whey processing products as fortifying components, the production of functional confectionery products with improved nutritional value, including using biotechnology methods, is an urgent task. The purpose of the study is to develop...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/88/e3sconf_esmgt2023_04008.pdf |