BIOTECHNOLOGICAL BASES OF A FUNCTIONAL DRINK BASED ON WHEY
The relevance of obtaining whey after enzymatic hydrolysis for various types of functional drinks is substantiated. A comparative analysis of the enzymatic activity of different enzymes was carried out, and a composition of a functional drink was developed.
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2023-05-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1453 |
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