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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  • EP ID EP31559
  • DOI -
  • Views 395
  • Downloads 0

How To Cite

Л. О. Косоголова, А. О. Чоповська (2015). Obtaining of fermented beverages with beet pomace. Problems of Environmental Biotechnology, 1(1), -. https://europub.co.uk/articles/-A-31559