Up-to-date solution of the sour cream product quality problem
- Autores: Belkova M.D.1, Belkova MD1
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Afiliações:
- Edição: Nº 3 (2009)
- Páginas: 58-59
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325077
- ID: 325077
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Resumo
Two recipes of the sour cream products are given and technological problem arising in the production course. It was found that stabilizing system Geleon140C and starter cultures AiBi of the series LcLS 30.11 (BC) positively effect finish product quality.
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