THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP

In this paper, the authors considered a matrix method for developing a formula for a fermented milk product with a high protein content, by enriching yogurt with vegetable components: hemp flour, 122erusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk produ...

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Autors principals:	O. E. Krotova, A. S. Chernyshkov, K. E. Khalagaeva
Format:	Artigo
Idioma:	Russo
Publicat:	North-Caucasus Federal University 2023-01-01
Col·lecció:	Современная наука и инновации
Matèries:	matrix method formulation yogurt fermented milk product vegetable components hemp flour 122erusalem artichoke syrup agave syrup
Accés en línia:	https://msi.elpub.ru/jour/article/view/1393
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