RESEARCH OF CONCENTRATED CURD WHEY ELECTROCHEMICAL ACTIVATION PROCESS

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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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Bibliographic Details
Main Authors:	Aleksandr Gerasimenko, Aleksey Lodygin, Svetlana Lodygina, Nadezhda Komova, Pavel Nesterenko
Format:	Article
Language:	Russian
Published:	North Caucasus Federal University 2022-05-01
Series:	Вестник Северо-Кавказского федерального университета
Subjects:	творожная сыворотка электрохимическая активация пищевой концентрат curd whey electrochemical activation food concentrate
Online Access:	https://vestnikskfu.elpub.ru/jour/article/view/2249
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