Investigation of the Effect of the Homogenization Regime on Energy Costs and Shelf Life of Yogurt with Dogberry Puree
Introduction. Homogenization is one of the most significant factors ensuring the successful implementation of the technology for manufacturing various dairy products. During this process, there are changed the properties and structure of proteins. In particular, there is decreased the size of casein...
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| Huvudupphov: | , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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National Research Mordova State University; MRSU
2024-12-01
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| Serie: | Инженерные технологии и системы |
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| Länkar: | https://journals.rcsi.science/2658-4123/article/viewFile/261220/246110 |
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