Purple sweet potato as a natural stabilizer in dairy products
Consumer interest in high-quality food is growing, especially in functional products. Milk and dairy products are high-nutrient sources that are often enriched with additives to enhance their bioactivity. However, dairy products such as yogurt can be prone to defects, including syneresis. The main c...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Russo |
| Pubblicazione: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2026-01-01
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| Serie: | Пищевые системы |
| Soggetti: | |
| Accesso online: | https://www.fsjour.com/jour/article/view/921 |
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