Biotechnology of curd product with vegetable origin components
Author:
Publisher
FSBEI HE Voronezh State University of Engineering Technologies
Subject
General Agricultural and Biological Sciences
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The development of formulation for curd products based on the methodology of risk qualimetry;IOP Conference Series: Earth and Environmental Science;2022-07-01
2. Girasol syrup in creation of special fermented milk drinks;IOP Conference Series: Earth and Environmental Science;2022-07-01
3. Optimization of the recipe of enriched processed cheese based on generalized desirability function;IOP Conference Series: Earth and Environmental Science;2022-07-01
4. Application of starter cultures on milk and milk-containing mixtures;Proceedings of the Voronezh State University of Engineering Technologies;2021-09-27
5. Study of quality indicators of fermented dairy foods;IOP Conference Series: Earth and Environmental Science;2021-09-01
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