Microstructure analysis of the structured dairy products
Автор: Arkhipov A.N., Malova Yu.S.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 2, 2012 года.
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The research results of the dairy product (cottage cheese, processed cheese, jelly) microstructure in various concentrations of the structure stabilizer are considered in the article. The analysis of the researched dairy product microphotos is conducted; the microstructure basic element characteristic sizes are given.
Microstructure, dairy products, processed cheese, jelly, stabilizer, thickener, cottage cheese
Короткий адрес: https://sciup.org/14082232
IDR: 14082232
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