Substantiation, directions and results of using whey processed products in ice cream production
The deficiency of protein is an important global problem. Whey, as a by-product of the production of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food purposes due to its composition and biological value is substantiated in the review. Besides,...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-01-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/345 |
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