Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates
Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protein but also developing the component composition of...
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Russian |
| Publicado em: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-07-01
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| coleção: | Пищевые системы |
| Assuntos: | |
| Acesso em linha: | https://www.fsjour.com/jour/article/view/481 |