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THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT

Bannikova A.V ; Evdokimov I.A

Foods and Raw Materials, 01 November 2015, Vol.3(2), pp.3-12 [Periódico revisado por pares]

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  • Título:
    THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
  • Autor: Bannikova A.V ; Evdokimov I.A
  • Assuntos: Dairy Products ; Protein ; Viscosity ; Foam Properties ; Texture ; Adhesion ; Biological Value
  • É parte de: Foods and Raw Materials, 01 November 2015, Vol.3(2), pp.3-12
  • Descrição: The studies show that there is an increased interest in the market for the production of protein-fortified products due to the clearly observed trend of general decline in the protein intake by the population. The purpose of this work is to develop the new types of dairy products with increased...
  • Idioma: Inglês

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