FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS
Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein, biologically effective fat and mineral substances, the purpose of these studies was the development of a sour-milk beverage based on components for the fractionation of amaranth flour. The use of prote...
Main Authors: | Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin |
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Format: | Article |
Language: | Russian |
Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2018-03-01
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Series: | Пищевые системы |
Subjects: | |
Online Access: | https://www.fsjour.com/jour/article/view/7 |
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