Development of grain drink technology based on unsteamed buckwheat
Herbal drinks are products that have already become familiar to supporters of a «dairyfree » diet, vegetarians and people with lactase deficiency. There is a wide range of drinks on the market, among them the most popular types are cereals, legumes, nuts. It is difficult to find a worthy replaceme...
Saved in:
| Main Authors: | G. M. Kerimova, I. A. Fomenko, A. R. Pivchenko, I. R. Sokolov |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2023-07-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/659 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Objectives for the use of raw materials and component composition for the production of low-lactose ice cream from goat milk
by: M. A. Gasheva, et al.
Published: (2024-10-01) -
Methodological and technological aspects of the production of lactose-free dairy products
by: A. V. Werner, et al.
Published: (2024-07-01) -
Systematic Development of Peptide-Based Biostimulants from Whey Protein Hydrolysates
by: Wilfried Andlauer, et al.
Published: (2024-11-01) -
Understanding lactose intolerance and the dietary management thereof
by: I.L. Labuschagne, et al.
Published: (2012-12-01) -
Lactose Intolerance: What Consumers Need to Know
by: Matt Krug, et al.
Published: (2018-11-01)