Open AccessDynamics of Milk Material Fermentation with Whey Protein Hydrolysate
Author(s) -
Alla Novokshanova,
Vera Ganina,
Anna Ababkova,
Andrey Alekseevich Kuzin
Publication year - 2021
Publication title -
current research in nutrition and food science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.2.18
Subject(s) - food science , fermentation , hydrolysate , organoleptic , chemistry , starter , raw material , skimmed milk , syneresis , ingredient , whey protein , lactic acid , hydrolysis , bacteria , biochemistry , biology , genetics , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom