THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY
The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yog...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/223 |