Characteristics of the functional curd product on the basis of the fermented dairy raw materials and pine nut
Автор: Sukhova Kh.M., Mandro N.M.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 6, 2012 года.
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In the process of comparative characteristics of the food product composition and energy value, it is revealed by the authors that in the process of cedar flour use for the curd product production, which is developed by them, it is enriched by the mineral substances, microelements, vitamins, and also by fats, proteins, carbohydrates.
Curd product, cedar flour, functional product
Короткий адрес: https://sciup.org/14082472
IDR: 14082472
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