Polyphenol composition and technological characteristics of the coloured whey from various origin
The purpose of this scientific work was to determine the polyphenolic composition and technological characteristics of colored whey of various origins, obtained by coagulation of milk proteins with traditional berry raw materials and wild herbs.
| Рубрика | Производство и технологии |
| Вид | статья |
| Язык | английский |
| Дата добавления | 10.06.2022 |
| Размер файла | 118,8 K |
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