Sour cream and sour cream products: how to get consistency and structure and keep natural features
- Authors: Svistun N.1
-
Affiliations:
- Issue: No 10 (2012)
- Pages: 67-67
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327265
- ID: 327265
Cite item
Open Access
Access granted
Abstract
Milk protein «Promilk 870» is offered for solution of some problems at sour cream manufacturing (non stable raw materials, improvement of organoleptic properties, ratio of price and quality).
Keywords
Full Text
Supplementary files
