Role of prebiotic in forming of technological properties of sour milk product
Автор: Reshetnic E.I., Utochkina E.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu
Статья в выпуске: 2 (37), 2012 года.
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In article the results of research of influence of arabinogalactan on the physic and chemical, rheological, organoleptical and microbiological indicators of a sour milk product are presented. The optimum dose of entering in of arabinogalactan in sour milk product is proved.
Prebiotic, arabinogalactan, technological properties, sour milk product, storage ability, polisacharid
Короткий адрес: https://sciup.org/142142503
IDR: 142142503
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