Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make it possible to get products with programmed s...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/56/16.pdf |
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