Technology and factors influencing Greek-style yogurt - a Review
Nutritional properties of Greek-style yogurt and methods of obtaining it. Analysis of the influence of the ratio of whey protein and casein on the granularity of the final product. Development of technology for production recombined concentrated powder.
| Рубрика | Кулинария и продукты питания |
| Предмет | Dairy product technology |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Ignace Lange, Stanistaw Mleko, Marta Tomczynska-Mleko, Galyna Po |
| Дата добавления | 23.06.2022 |
| Размер файла | 612,5 K |
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