The effect of herbal additives on the quality of fermented milk-whey beverages
Автор: Grunskaya Vera Anatolevna, Gabrielyan Dina Sergeevna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Статья в выпуске: 2 (18), 2015 года.
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The vegetable toppings and the expediency of their use in technology of fermented milk-whey beverages. Rational dose adding vegetable fillers that provide good organoleptic and structural-mechanical properties of drinks.
Skimmed milk, syrup of white mulberry, sea buckthorn mashed with sugar, whey milk
Короткий адрес: https://sciup.org/14998799
IDR: 14998799
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