Fermented milks with reduced allergenity for children
- Autores: Antipova T.A1, Felik S.V1, Kuznetzov V.V1, Simonenko S.V1, Ponomareva N.V1, Melnikova E.I1
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Afiliações:
- Edição: Nº 7 (2013)
- Páginas: 64-65
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327590
- ID: 327590
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Resumo
Technologies and recipes of the product of yogurt type for feeding children sensitive to milk proteins with application of the ferm entative hydrolyzate of the reverse osmosis concentrate of demineralized cheese whey were developed.
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Bibliografia
- Золотин А.Ю., Фелик С.В., Антипова Т.А. Использование естественных форм ингредиентов при разработке рецептур продуктов для питания детей дошкольного и школьного возраста: мат. междунар. науч.-практ. конф. Волгоград, 2010.
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