THE TECHNOLOGY OF PRODUCTION OF A FUNCTIONAL FERMENTED MILK PRODUCT ENRICHED WITH A VEGETABLE COMPONENT
In this article, the authors consider the possibility of using hydrocolloids from psyllium as a stabilizing additive to improve the structural and mechanical properties of fermented dairy products, in particular yoghurts. Psyllium (ground psyllium husk) is a powder from the husk of Indian plantain s...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2023-01-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1387 |
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