The use of medical herbs in the production of drinkin whey
Автор: Mamaev A.V., Rodina N.D., Sergeeva E.Y., Lehukov K.A., Suchkova T.N., Tsikin S.S.
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Современные аспекты производства продуктов питания
Статья в выпуске: 1 (10), 2016 года.
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The use of whey for the beverage industry presents certain practical interest for several reasons: first, it will enhance their nutritional value by enriching lactose, macro- and microelements and other deficient nutrients of raw milk; and secondly, solve the problem of complex processing of milk, the use of all of its components; third, to expand the range and increase the output of milk drinks; fourth, to ensure ecological and economic efficiency.
Whey, extracts of medicinal herbs, linden extract, thyme, milk
Короткий адрес: https://sciup.org/147229289
IDR: 147229289
