DEVELOPMENT OF FERMENTED MILK PRODUCTS WITH VEGETABLE COMPONENTS
Journal Title: Международный научный журнал "Интернаука" - Year 2017, Vol 1, Issue 7
Abstract
The impact of external natural factors to organism, and also person’s irrational nutrition leads to arise various diseases. Fermented milk products are one of the main food in a diet of the person. Along with pleasant taste and smell fermented milk products have a certain favorable influence on an organism. Plants are rich with biologically active agents consider their structure. Therefore for increase a biological value of a product the vegetable components in the form of extracts of seeds of flax and green tea were added.
Authors and Affiliations
Gulmira Zhakupova, Asema Bukeyeva
Keywords
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