The production technology of cream cheese with use of the pectin stabilizer
Автор: Kabanova T.V., Smolentsev S.Yu., Papunidi E.K., Yusupova G.R.
Статья в выпуске: 4 т.224, 2015 года.
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It is established that when using the Pectin stabilizer in the production technology of cream cheese it is possible to receive a bigger exit of a ready-made product with the best organoleptic and physical and chemical indicators and functional properties.
Milk, stabilizer, cream cheese, properties of cheese, volume of finished goods
Короткий адрес: https://sciup.org/14288738
IDR: 14288738
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