Enriched fermented milk products
- Autores: KRYuChKOVA V.V.1, ZELENShchIKOVA V.A.1, Kryuchkova VV1, Zelenshchikova VA1
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Afiliações:
- Edição: Nº 5 (2010)
- Páginas: 57-57
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325487
- ID: 325487
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Resumo
Authors develop technologies of sour-milk products, enriched by complex
prebiotic and food fibers, their qualities are determined. Researches of microflora
of students - volunteers are carried out and is revealed at 72 % of rejection from
norm, that is disbacteriosis I degrees. At the use enriched sour-milk products
within 30 days of improvement normal flora it was observed at 89 % of students.
prebiotic and food fibers, their qualities are determined. Researches of microflora
of students - volunteers are carried out and is revealed at 72 % of rejection from
norm, that is disbacteriosis I degrees. At the use enriched sour-milk products
within 30 days of improvement normal flora it was observed at 89 % of students.
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Sobre autores
Vera KRYuChKOVA
Email: kverav@yandex.ru
Vera ZELENShchIKOVA
V Kryuchkova
V Zelenshchikova
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