Improvement of the fermented milk and curds products quality
- Authors: Kashevarova I.A1
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- Issue: No 3 (2012)
- Pages: 45-46
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327033
- ID: 327033
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Abstract
Stabilizing systems consisting of separate ingredients or of mixtures of the ingredients are used for improving quality of the fermented milk products and products made from curds.
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