TY  JOUR
TI  Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
KW  Enzymatic hydrolysis
KW  reduced milk
KW  foaming capacity
KW  microbial enzymes
KW  animal enzymes
KW  foam stability
JO  Food Processing: Techniques and Technology
AU  Podlegaeva, T.V.
AU  Kostina, N.G.
PY  2020
IS  50
PB  Kemerovo State University