https://www.selleckchem.com/GSK-3.html
Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected

https://kirkpatrick-farmer-2.f....ederatedjournals.com
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