ORGANOLEPTIC EVALUATION OF THE DRINKING YOGHURT DEVELOPED FOR HERODIETIC NUTRITION
The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition. It was established that the introduction of pectin, fructooligosaccharide into camel milk before pasteurizatio...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Almaty Technological University
2021-01-01
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| Серии: | Алматы технологиялық университетінің хабаршысы |
| Предметы: | |
| Online-ссылка: | https://www.vestnik-atu.kz/jour/article/view/204 |
| Метки: |
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