Low-Fat Butter: Production and Technological Features
Modern lifestyle is characterized by hypodynamy, hypokinesia, overnutrition, and high-calorie products consumption. Hence, food industry has to design low-caloric products. The present paper introduces a new production technology for low-fat butter with dietary fibers. The research featured Bio-fi P...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2019-07-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/53/5.pdf |