Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

N. G. Ostreczova; A. V. Bobrova

For citations:

Ostreczova N.G., Bobrova A.V. Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein. Food systems. 2021;4(2):134-143. (In Russ.) https://doi.org/10.21323/2618-9771-2020-4-2-134-143

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

Username
Password
	Remember me

User

Food systems

For citations:

Cookies policy