Fursik, OksanaStrashynskyi, Igor2023-02-062023-02-062021Fursik, O. Modification whey protein properties with use cross linking agent / O. Fursik, І. Strashynskyi // Science and innovations in the 21st century : матеріали І Всеукраїнської Інтернетконференції студентів та молодих вчених, 12 травня 2021 р., м. Мелітополь. – Мелітополь : ТДАТУ, 2021. – С.56–58https://dspace.nuft.edu.ua/handle/123456789/38975The most important physiological and biological properties, that reflect value of food, are compliance of the chemical structure its components, as well as the balance of nutrients, namely macro- and micronutrients, vitamins, amino acids, etc. Dietary proteins, in addition to being used as an energy source and provide the body with amino acids for protein synthesis, are important biological objects that help maintain overall human health, participate in the growth and development of the body, the functioning of cellular metabolismenкафедра технології м’яса і м’ясних продуктівmetabolismprotein propertiesdietary proteinsThesis