2018
DOI: 10.17306/j.afs.0545
|View full text |Cite
|
Sign up to set email alerts
|

Manufacturing of curd products of increased biological value for the elderly from dried components

Abstract: The use of dry ingredients for the production of a curd product makes it possible to manufac- ture the product in the absence of raw milk. The formulation of the product is designed taking into account the needs of the body in old age. The incorporation of spelt increases the biological value of the curd product to 81.5%.

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