Wird geladen...
The Foaming Properties of Skim Milk Protein Concentrate
Aerated products are popular all over the world, especially those with a foam structure. They are widely represented in the range of the global food market, including that of the Russian Federation. Traditionally, milk proteins are added to stabilize various foods. The present research explains how...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artigo |
| Sprache: | Russo |
| Veröffentlicht: |
Kemerovo State University
2018-12-01
|
| Schriftenreihe: | Техника и технология пищевых производств |
| Schlagworte: | |
| Online Zugang: | http://fptt.ru/stories/archive/51/2.pdf |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|