Rational Use of Whey in Food Production
Марина Потапова, Sofia Ivanova, Nikita Lyakhovchenko, Alexandra I. Radchenko, Galina Shaidorova, Elеna V. Kuzubova
Abstract
This study describes the biotechnological significance of the by-product obtained in the production of milk products in the food industry.
Concepts
Production (economics)Food scienceFood processingFood technology