Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat-Reference-Cited by-同舟云学术

Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat

Published:2022-09-27 Issue:10 Volume:57 Page:848-857
ISSN:0360-1234
Container-title:Journal of Environmental Science and Health, Part B
language:en
Short-container-title:Journal of Environmental Science and Health, Part B

Author:

Galimova Almira¹,Smolnikova Farida¹,Kosheleva Yelena²,Zhakupbekova Shugyla¹,Dautova Assel¹,Tuleubekova Gulnaz¹,Kambarova Aray¹,Tulkebayeva Gulnara¹,Konganbayev Yermek¹,Baikadamova Assemgul¹

Affiliation:

1. Department of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstan

2. Department of Technology and Commodity Science of Food Products, Novosibirsk State Agrarian University, Novosibirsk, Russia

Publisher

Informa UK Limited

Subject

Pollution,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/03601234.2022.2127297

Reference51 articles.

1. Kalinina, L.; Ganina, V.; Dunchenko, N. Technology of Whole Milk Products; GIORD: Saint-Petersburg, 2004; p 248.

2. Cottage cheese in a diet – a review

3. Gorbatova, K. K. Physico-Chemical and Biochemical Bases of Dairy Products Production; GIORD: Saint-Petersburg, 2004; p 362.

4. Asafov, V. A.; Folomeeva, O. G.; Ershova, M. V. Cottage Cheese Product. RU 2 143 205 C1.

5. Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation

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