RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
The article presents the research of qualitative indicators of curd products with different nutritional ingredients based on protein-herbal clots. The effect of the number of Rumex juice and the duration of thermoacid processing on the process of precipitation of milk proteins was determined. It w...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/91a697eeca814d74b6908ac243dc4dc3 |
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