Up-to-day solution of the sour cream product quality problem
- Authors: - -
- Issue: No 4 (2009)
- Pages: 12-12
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324994
- ID: 324994
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Abstract
The company Sojuzsnab offers to apply for sour cream product manufacturing a highly functional system Geleon 112C consisting of casein micelles and whey proteins mixture.
Advantages of the system are characterized.
Advantages of the system are characterized.
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