Infuence of component composition on food and biological value of a combination product
Автор: Reshetnik E.I., Utochkina E.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Статья в выпуске: 2 (41), 2013 года.
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The paper presents the results of the research of food and biological value of the developed fermented milk on a milk-plant base. It gives reasons for the complex of nutrients, including complete proteins with the limiting amino acids, saturated and polyunsaturated fatty acids in the product.
Dairy product, prebiotic, arabinogalactan, food and biological value, milk-plant-based
Короткий адрес: https://sciup.org/142142666
IDR: 142142666
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