Fermented dessert for functional nutrition
- Autores: Artyukhova SI1, Zaika NA1, Artjuhova SI1, Zaika NA1
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Afiliações:
- Edição: Nº 6 (2004)
- Páginas: 56-57
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/323769
- ID: 323769
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Texto integral
Resumo
Technology for fermented
dessert production is being pre
sented in the article. The pro
duct is coagulated by multi
components probiotic starter
culture. It also contains pectin
as a prebiotic and some vita
mins and minerals. The results
prooving probiotic and func
tional properties of the pro
duct are given.
dessert production is being pre
sented in the article. The pro
duct is coagulated by multi
components probiotic starter
culture. It also contains pectin
as a prebiotic and some vita
mins and minerals. The results
prooving probiotic and func
tional properties of the pro
duct are given.
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