Loading...
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...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Format: | Artigo |
| Sprog: | Russo |
| Udgivet: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-07-01
|
| Serier: | Пищевые системы |
| Fag: | |
| Online adgang: | https://www.fsjour.com/jour/article/view/481 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|