THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
Author:
Publisher
Kemerovo State University
Subject
Food Science
Link
http://jfrm.ru/files/archive/6/1.pdf
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. Justification of membrane filtration parameters in the production of whey protein isolate;Food systems;2024-07-17
2. Protein-Polysaccharide Complex for the Production of an Emulsion Product;Lecture Notes in Networks and Systems;2022
3. The usage of whey protein hydrolysate in the technology of whey-free quark;Proceedings of the Voronezh State University of Engineering Technologies;2021-12-10
4. Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein;Food systems;2021-07-22
5. Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology;E3S Web of Conferences;2020
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