Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make it possible to get products with programmed s...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2020-03-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/56/16.pdf |