The influence of microparticulates and whey protein concentrates on the fermented milk ice cream microstructure
Автор: Gurskiy I., Tvorogova A.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Пищевые технологии
Статья в выпуске: 2, 2024 года.
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The purpose of research is to study the state of the microstructure of fermented milk ice cream with partial replacement of milk solids not-fat (MSNF) with dry substances of whey protein concentrates and microparticulates, carried out to increase the biological value of proteins.
Fermented milk ice cream, replacement of milk solids not-fat, ice crystals, air cells, fat glo¬bules
Короткий адрес: https://sciup.org/140304714
IDR: 140304714 | DOI: 10.36718/1819-4036-2024-2-253-259
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