Improvement of technology of curd products with succade from pumpkin
The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and stability of quality indicators of production. Succades...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2019-11-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3831 |