Present day trends in improvement of the traditional curds quality
- Авторлар: Zenina D.V1
-
Мекемелер:
- Шығарылым: № 5 (2012)
- Беттер: 46-47
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327040
- ID: 327040
Дәйексөз келтіру
Аннотация
Application of the enzyme transglutaminase at curds production improves product yield, makes easier fortification of the product with whey proteins and extends shelf life.