IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT
Creation and development of low-allergenic food products in sour-milk drink groups is the urgent trend in dairy industry development. By the results of patent search, one of challenging methods to reduce the dairy product allergenicity has been identified. To produce such products, the method involv...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=5 |