The stabilizing systems «Optimilk» - guarantee of competitiveness and stable quality
- Authors: Suhoverkova E.B1
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- Issue: No 6 (2018)
- Pages: 25-28
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329174
- ID: 329174
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Abstract
New kinds of the stabilizing systems are being developed for improving (srabilizing) consistency and extending shelf life of stirred fermented milks as well as fermented milk products (both protein and fat).
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References
- Сарафанова, Л.А. Современные пищевые ингредиенты /Л.А.Сарафанова. - СПб.: Профессия, 2009. - 208 с. Нечаев, А.П. Пищевые добавки / А.П.Нечаев, А.А.Кочеткова, А.Н.Зайцев. - М.: Колос, 2001. -256 с.
- Нечаев, А.П. Пищевые добавки / А.П.Нечаев, А.А.Кочеткова, А.Н.Зайцев. - М.: Колос, 2001. - 256 с.
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