Significance of using whey powder in the production of some confectionery | Značaj upotrebe surutke u prahu u proizvodnji nekih konditorskih proizvoda
2012
Radojičić, D., Koncern Swisslion Takovo, Gornji Milanovac (Serbia) | Radovanović, M., Agronomski fakultet, Čačak (Serbia) | Jeknić, D., Tehnička škola, Kosjerić (Serbia) | Radovanović, I., Agronomski fakultet, Čačak (Serbia) | Brković, D., Agronomski fakultet, Čačak (Serbia)
The paper presents the qualitative properties of whey powder, and thus the importance of user manuals in the daily diet, and in the production of most confectionery products. On the basis of chemical and microbiological analysis identified the main advantage of using whey powder as a component in the production compared to other dairy products.
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