The Use of Milk Protein in the Production of Jelly Products
According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 33% lack of native proteins. Proteins serve as regu...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-09-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/50/6.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|