Development of curd semi-finished product with functional properties
Cottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2023-09-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1485 |
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