Development of kefir technology with celery pure
The creation of new types of functional food products is an actual direction of the development of the food industry at the present time. The purpose of the work was to develop the technology, to investigate the properties and quality indicators of kefir using celery puree. Experimental studies of o...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2022-10-01
|
| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4648 |