The development of composite module with adjustable fatty acid composition
Автор: Reshetnik E.I., Utochkina E.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Рубрика: Биологические науки
Статья в выпуске: 3 (54), 2015 года.
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The article presents the results of a study of fatty acid composition of soy basics of food, whey curd and mix. The urgency inclusion in the composite module for milk-vegetable cocktail is based. The optimal dose of dairy and vegetable components in the composite module is determined for the purpose of regulating the ratio of essential fatty acids.
Lactose-vegetarian cocktail, composite module, fatty acid composition, soy-based food, whey curd
Короткий адрес: https://sciup.org/142143062
IDR: 142143062
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