DEVELOPMENT OF TECHNOLOGICAL SOLUTIONS FOR THE BEVERAGE INDUSTRY PREVENTIVE ORIENTATION
Summary. Market demand for foods with low fat content has been expanding, but for low-fat foods good organoleptic properties need new food ingredients and solutions. Food hydrocolloids, polysaccharides and milk proteins, now are widely used in various industries, including the dairy industry, perfor...
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| Format: | Article |
| Language: | Russian |
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Voronezh state university of engineering technologies
2014-04-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
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| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/772 |