Babukhadiya K.R., Reshetnik E.I. Functional cottage cheese product enriched with non-traditional vegetable components
The article considers the possibility of expanding the range of fermented milk products enriched with natural sources of biologically active substances, which is an urgent task today, as it corresponds to the concept of state policy of the Russian Federation in the field of healthy nutrition. As a s...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2021-11-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/512 |