Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose

2022

Aidarbekova, Sabina | Aider, Mohammed


书目信息
Food bioscience
46 页码 101526 ISSN 2212-4292
出版者
Elsevier Ltd
其它主题
Allergenicity reduction; Prebiotic; Antioxidant activity; Ryazhenka; Allergenicity; Electro-activated whey
语言
英语
类型
Text; Journal Article

2024-02-28
MODS