New poly-component fermented milk product
- Авторлар: Sokolova O.V1
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Мекемелер:
- Шығарылым: № 1 (2013)
- Беттер: 78-79
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327616
- ID: 327616
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Аннотация
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.
Толық мәтін
Әдебиет тізімі
- 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.
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