New poly-component fermented milk product
- Autores: Sokolova O.V1
-
Afiliações:
- Edição: Nº 1 (2013)
- Páginas: 78-79
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327616
- ID: 327616
Citar
Acesso aberto
Acesso está concedido
Resumo
New fermented milk product was developed. Application of the extruded oat flour in the composition of the fermented substrate and components ratio were substantiated. Starter cultures were chosen and their efficiency was proved. It was found that required complex of organoleptic, physical-chemical, technological and rheological indices were achieved in the product.
Texto integral
Bibliografia
- Васильева Т.В. Экструзионные продукты //Пищевая промышленность. 2003. № 12.
- Семенихина В.Ф. К вопросу о производстве кисломолочных пробиотических продуктов /В.Ф. Семенихина, И.В. Рожкова, А.В. Бегунова// Переработка молока. 2009. № 5.
- Хосин Р.К. Зерно и зернопереработка / пер. с англ. - СПб.: Профессия, 2006.
Arquivos suplementares
