Obtaining of fermented beverages with beet pomace
Journal Title: Problems of Environmental Biotechnology - Year 2015, Vol 1, Issue 1
Abstract
Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of the finished fermented beverage "Vitamin".
Authors and Affiliations
Л. О. Косоголова, А. О. Чоповська
Keywords
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