Влияние кунжутной муки на физико-химические свойства кисломолочных напитков

Autor: Qin, Xuanxuan, Luo, Yanghe

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (111) (2021): Technology and Equipment of Food Production; 6-16
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технологии и оборудование пищевых производств; 6-16
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технології та обладнання харчових виробництв; 6-16

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::b2ccb8739b00272057e36f8a8559adf0
http://journals.uran.ua/eejet/article/view/234752