Open AccessThe Use of Topinambur (Jerusalem artichoke) Concentrate in the Curd Production
Author(s) -
N.R. Chatinyan,
K.Zh. Minasyan,
A.E. Matevosyan,
Sargis Gevorgyan
Publication year - 2021
Publication title -
agrogitut'yun ev tekhnologia
Language(s) - English
Resource type - Journals
ISSN - 2579-2822
DOI - 10.52276/25792822-2021.2-181
Subject(s) - jerusalem artichoke , inulin , food science , hydrolysis , chemistry , yield (engineering) , biochemistry , materials science , metallurgy