Zobrazeno 1 - 4
of 4
pro vyhledávání: '"T. Sharakhmatova"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 18, Iss 1 (2024)
Expanding the assortment of low-fat yogurt with natural structuring sweeteners and regulated quality indicators is an actual direction of scientific research. The purpose of the study is to study the patterns of influence of the products of enzymatic
Externí odkaz:
https://doaj.org/article/56fe08c5e65e426b93c86aebd531f004
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 3 (2023)
Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sen
Externí odkaz:
https://doaj.org/article/9d131d6b59f7437aa5ed2ece9e8a7775
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 1 (2023)
Expanding the assortment of lactose-free dairy products, namely, ice cream for people who cannot tolerate lactose is a promising direction of research. The purpose of the work is to develop the technology of milk lactose-free synbiotic yogurt ice cre
Externí odkaz:
https://doaj.org/article/7f19bb32d58541f28a098446eb824102
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 1 (2018)
Removing lactose from buttermilk and other dairy products is a topical problem, as there is a significant increase in morbidity rates due to lactose intolerance. In many cases, milk and dairy products containing lactose can not be completely excluded
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbefb73560417bb987cf395822a7fd88
https://doi.org/10.15673/fst.v12i1.839
https://doi.org/10.15673/fst.v12i1.839