Sour cream and sour cream products: how to get consistency and structure and keep natural features
- 作者: Svistun N.1
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隶属关系:
- 期: 编号 10 (2012)
- 页面: 67-67
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327265
- ID: 327265
如何引用文章
详细
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).