Technology of the low fatsour cream

Ivan Alekseevich EVDOKIMOV; ЕВДОКИМОВ Иван Алексеевич; Dmitriy Nikolaevich VOLODIN; ВОЛОДИН Дмитрий Николаевич; Marina Sergeevna ZOLOTAREVA; ЗОЛОТАРЕВА Марина Сергеевна; Viktoriya Alekseevna MIKhNEVA; МИХНЕВА Виктория Алексеевна; I A Evdokimov; Evdokimov I A; D N Volodin; Volodin D N; M S Zolotareva; Zolotareva M S; V A Mihneva; Mihneva V A

Technology of the low fatsour cream

作者: EVDOKIMOV I.A.¹, VOLODIN D.N.¹, ZOLOTAREVA M.S.¹, MIKhNEVA V.A.¹, Evdokimov IA¹, Volodin DN¹, Zolotareva MS¹, Mihneva VA¹
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期: 编号 1 (2010)
页面: 69-69
栏目: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325730
ID: 325730

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详细

The article deals with the bases of microparticulated protein production. Results of the research work carried out with the aim to study possibilities to apply microparticulated protein in sour cream manufacturing are presented

关键词

microparticulated protein, sour cream, creamy taste

作者简介

Ivan EVDOKIMOV

Dmitriy VOLODIN

Marina ZOLOTAREVA

Viktoriya MIKhNEVA

I Evdokimov

D Volodin

M Zolotareva

V Mihneva

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