The study of the modified flocculants properties for whey components isolation
The development of scientific bases for isolation of whey components in food enterprises by means of flocculants is an urgent task that makes it possible to solve environmental issues and utilize valuable products (proteins, fat, lactose) that whey contains. The goal of the given work was to study t...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/49/12.pdf |
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