Biotechnological features of production and quality assessment of lactose-free yoghurt
The production of lactose-free yoghurts as a dietary product for people with milk sugar intolerance requires its extraction, which can affect the sensory and physicochemical properties of the finished product, thus, their evaluation to improve the technology is relevant. The purpose of the work was...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National University of Life and Environmental Sciences of Ukraine
2021-12-01
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| Series: | Тваринництво та технології харчових продуктів |
| Subjects: | |
| Online Access: | https://animalscience.com.ua/en/journals/tom-12-4-2021/biotekhnologichni-osoblivosti-virobnitstva-ta-otsinka-yakosti-bezlaktoznogo-yogurtu |