Prebiotics in the functional fermented milk products
- Авторлар: Kryuchkova V.V.1, Kryuchkova VV1
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Мекемелер:
- Шығарылым: № 7 (2009)
- Беттер: 34-36
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325126
- ID: 325126
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
Аннотация
Enrichment of curds products with ground cedar, whey proteins and complex prebiotic Lael allows receive products with predetermined chemical composition, improved organoleptic characteristics, hepaprotective and bifidogenous properties, high biological value, extended shelf life and healthy effect. Quality management with application of the HACCP principles actually guarantees manufacturing of high quality and safe products.
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