Features of micro- and ultrastructure of low-fat butter and its low-fat analogues
The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter. The objects of research were: butter with fat content of 72.5%; but...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-01-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/88 |
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