2019
DOI: 10.29141/2500-1922-2019-4-3-2
|View full text |Cite
|
Sign up to set email alerts
|

Lactones Effect for the Harmonious Flavor Formation of Whey Drinks of Gerontological Focus

Abstract: Nowadays the milk curd whey use, which is a valuable raw material due to its composition, is a promising direction in the food production development. The article presents the research results reflecting the process of studying the fruit and vegetable juice concentrates

Help me understand this report

This publication either has no citations yet, or we are still processing them

Set email alert for when this publication receives citations?

See others like this or search for similar articles