THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS

THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS

This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substantiation of the methods of preliminary process...

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Bibliographic Details
Main Authors: Victoriya Gnitsevych, Tatiana Yudina, Yuliia Honchar, Olena Vasylieva, Liudmyla Diachuk
Format: Article
Language:English
Published: Scientific Route OÜ 2020-06-01
Series:EUREKA: Life Sciences
Subjects:
condensed low-lactose whey; lactose; model systems; crystallization; microstructure
Online Access:http://journal.eu-jr.eu/life/article/view/1323

Internet

http://journal.eu-jr.eu/life/article/view/1323

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