STUDY OF THE VITAMIN COMPOSITION OF CARROT SUPPLEMENTS TO ENRICH DAIRY PRODUCTS FOR FUNCTIONAL PURPOSES

Upon receipt of the dietary supplement used in the production of dairy products, carrot cake obtained after repeated grinding was subjected to ultrasonic treatment to soften the fibers, giving them an easily digestible form and reducing microbial contamination, were subjected to ultrasonic treatment...

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Autori principali:	G. K. Abay, M. U. Zhonyssova, N. CH. Tultabayeva
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Almaty Technological University 2021-01-01
Serie:	Алматы технологиялық университетінің хабаршысы
Soggetti:	витамины добавки морковь ультразвуковая обработка дәрумендер қоспалар сәбіз ультрадыбыстық өңдеу vitamins additives carrot ultrasonic treatment
Accesso online:	https://www.vestnik-atu.kz/jour/article/view/206
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