Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ekaterina Viktorovna BOGDANOVA"'
Publikováno v:
Applied Food Biotechnology, Vol 10, Iss 4, Pp 223-231 (2023)
Background and Objective: Whey permeate powder is widely used in technologies of various line groups of food products, but the major limiting factor of its use is its high ash content. The aim of this study was to establish efficiency of ash decrease
Externí odkaz:
https://doaj.org/article/b9787370e16948669b18ce5a843e4a95
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e110721, Published: 02 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The expediency of processing whey is confirmed by the value of its composition, amount of raw materials, and the possibility of obtaining a wide range of food products and ingredients based on it. The most appropriate technological method for reducin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5bdefe8201337dbe9abd55416e02f4d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101111&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101111&lng=en&tlng=en
