The use of a complex of microorganisms in yogurt production technology
Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studie...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-07-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/757 |
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