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Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value
The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750144/ https://www.ncbi.nlm.nih.gov/pubmed/35010240 http://dx.doi.org/10.3390/foods11010114 |