Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Shosalimova Shaxzoda"'
Publikováno v:
E3S Web of Conferences, Vol 548, p 04014 (2024)
The functional ingredients in yoghurt are a trending topic and they are easily degradable increasing the usage in food and agriculture industry. The yogurt is combined with the volatile components of stevia powder while adhering to the conventional m
Externí odkaz:
https://doaj.org/article/97c2a16ffedf465e9eedb7ef2a1ccfd7
Publikováno v:
E3S Web of Conferences, Vol 486, p 02025 (2024)
This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by
Externí odkaz:
https://doaj.org/article/d30ae0e3c7ce4053a34677bb0af3ff3b