RESEARCH OF CONCENTRATED CURD WHEY ELECTROCHEMICAL ACTIVATION PROCESS
The topicality of food concentrate on the base of curd whey treated by electrochemical activation method manufacturing is proved. Change in composition and physical-chemical attributes of concentrated curd whey in the course of electrochemical activation is studied.
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/2249 |
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