Working out of structure and technology of a sour-milk product with addition of a celery and a blackberry syrup
Use of vegetative raw materials in manufacture of sour-milk products is a perspective direction. At the expense of the maintenance in a celery of organic acids, vitamins, amino acids it is possible to raise food and biological value of sour-milk products. The technology of a sour-milk product of fun...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Academic Publishing House Researcher
2011-10-01
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| Series: | Evropejskij Issledovatelʹ |
| Subjects: | |
| Online Access: | http://erjournal.ru/journals_n/1318687611.pdf |