The functional properties of the vegetable filler Melissa officinalis L. in the composition of curd products

The functional properties of the vegetable filler Melissa officinalis L. in the composition of curd products

The results of the development of a curd functional product with vegetable filler Melissa officinalis L. are presented. An analysis of the health status of the population carried out in recent years by the World Health Organization shows that the world community is facing acute questions related to...

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Bibliographic Details
Main Authors:	A. I. Novak, Y. O. Lyashchuk
Format:	Article
Language:	Russian
Published:	Voronezh state university of engineering technologies 2020-05-01
Series:	Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:	foods, vegetable filler, lemon balm, curd products, rosmarinic acid, biologically active substances
Online Access:	https://www.vestnik-vsuet.ru/vguit/article/view/2453

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