Open AccessDevelopment of low-lactose curd product with papaya
Author(s) -
Ba D. Nguyen,
Н. А. Тихомирова
Publication year - 2021
Publication title -
health, food and biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2712-7648
DOI - 10.36107/hfb.2020.i3.s72
Subject(s) - lactose , food science , population , raw material , fermentation , business , chemistry , microbiology and biotechnology , biology , medicine , environmental health , organic chemistry