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The use of pear fillers in kefir technology
The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin subst...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2018-11-01
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| Colecção: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Assuntos: | |
| Acesso em linha: | https://nvlvet.com.ua/index.php/food/article/view/2560 |
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