Investigating associative interactions of food hydrocolloids in creating milk-based products
Submitted by red on Wed, 27/12/2017 - 12:57
УДК 637.14
Chapter:
Abstract:
The article presents the theoretical basis and practical aspects of using the combinations of non-starch polysaccharides with whey protein. Associative interactions of the used food hydrocolloids for creating new technologies of milk-based products of different textures have been identified and scientifically based.