Lactose crystallization in presence of vegetable components
- Autores: Dobriyan EI1, Dobriyan E.I.1
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Afiliações:
- Edição: Nº 12 (2009)
- Páginas: 40-41
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325258
- ID: 325258
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Resumo
In presence of vegetable components (fruit and vegetable purees) in the vegetable-milk products regularities of processes of lactose crystallization are changed. These specialties should be taken into account at composite products development for avoiding formation of consistency defects.
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