TECHNOLOGICAL FEATURES OF OBTAINING OF FUNCTIONAL FERMENTED BEVERAGES WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM VEGETABLE RAW MATERIALS
The article considers the possibility of the use of chicory powder and topinambour powder in the technology of fermented milk drinks. A study of the bifidogenic properties showing that both components can be used as prebiotic fillers in fermented milk product.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/769 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|