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pro vyhledávání: '"Anna Aleksandrovna Ababkova"'
Publikováno v:
Molochnokhozayistvenny Vestnik. :176-187
Autor:
Vera Ganina, Anna Aleksandrovna Ababkova, Alla L’vovna Novokshanova, Andrey Alekseevich Kuzin
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:550-563
Using the whey protein hydrolysate (WPH) in yogurt manufacture contributes to the development of a number of fermenting microorganisms and accelerates the fermentation process, which would ultimately reduce production costs and the overall cost of th