ОСОБЛИВОСТІ ВИКОРИСТАННЯ ВТОРИННОЇ СИРОВИНИ ПІД ЧАС ВИРОБНИЦТВА КЕФІРУ
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
Досліджено доцільність збагачення кефіру зародками пшениці, підібрано рецептуру, яка забезпечує найкращі органолептичні та фізико-хімічні показники, надано рекомендації та поради щодо впровадження цього функціонального продукту в раціон харчування
Authors and Affiliations
Андрій Одарченко, Євгенія Гасай, Зінаїда Карпенко
Keywords
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- EP ID EP180665
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