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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Almaty Technological University
2021-01-01
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| Col·lecció: | Алматы технологиялық университетінің хабаршысы |
| Matèries: | |
| Accés en línia: | https://www.vestnik-atu.kz/jour/article/view/204 |
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