Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants
The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activation and non-enzymatic catalysis of the casein-calcium-phosphate complex into a nano...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-06-01
|
| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/169646 |