Sour cream and sour cream products: how to get consistency and structure and keep natural features
- Авторлар: Svistun N.1
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Мекемелер:
- Шығарылым: № 10 (2012)
- Беттер: 67-67
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327265
- ID: 327265
Дәйексөз келтіру
Аннотация
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).
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