Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials
Introduction. The relevance of the research is associated with the study of the Russian kombucha market, traditionally associated with the homemade drink “kombucha”, which is undergoing a transformation, turning into a promising segment of functional nutrition. Fermented drinks occupy a special plac...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2025-07-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/812 |
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