id: 20140
Title: Substantiation of the technology for fermented sourmilk desserts with bifidogenic properties
Authors: Solomon A., Bondar M., Dyakonova A.
Keywords: Lactococcus, Streptococcus, Lactobacillus and Enterococcus
Date of publication: 2019-04-11 09:18:42
Last changes: 2019-04-11 09:18:42
Year of publication: 2019
Summary: While consuming products of milk processing, humans receive at least a third of all nutrients necessary for their normal life. Over the past years there has been a constant increase in the dynamics of consumption of fermented sourmilk products.
URI: http://81.30.162.23/repository/getfile.php/20140.pdf
Publication type: Статті Scopus
Publication: Technology and equipment of food production : Східно-Європейський журнал передових технологій. - 2019. - Vol. 1/11 (97). - P. 6-16.
In the collections :
Published by: Адміністратор
File : 20140.pdf Size : 730885 byte Format : Adobe PDF Access : For all
| |
|
|
