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

Authors: 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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Issue: No 1 (2010)
Pages: 69-69
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325730
ID: 325730

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Abstract

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

Keywords

microparticulated protein, sour cream, creamy taste

About the authors

Ivan Alekseevich EVDOKIMOV

Dmitriy Nikolaevich VOLODIN

Marina Sergeevna ZOLOTAREVA

Viktoriya Alekseevna MIKhNEVA

I A Evdokimov

D N Volodin

M S Zolotareva

V A Mihneva

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