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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...

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Autor principal: Ivanova S.
Format: Artigo
Idioma:Russo
Publicat: Kemerovo State University 2018-12-01
Col·lecció:Техника и технология пищевых производств
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Accés en línia:http://fptt.ru/stories/archive/51/2.pdf
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