Influence of wheat bran on quality indicators of a sour milk beverage

Autor: Nagovska, Volodimyra, Hachak, Yuriy, Gutyj, Bogdan, Bilyk, Oksana, Slyvka, Natalya

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (94) (2018): Technology and Equipment of Food Production; 28-35
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (94) (2018): Технологии и оборудование пищевых производств; 28-35
Східно-Європейський журнал передових технологій; Том 4, № 11 (94) (2018): Технології та обладнання харчових виробництв; 28-35

Our experimental research revealed that in order to improve consistency during storage of sour milk beverages, it is necessary to ensure the binding of free moisture through the use of natural stabilizers, thickeners and the substances that perform a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::4366d241bdafa638b69b6e6b3d8f6670
http://journals.uran.ua/eejet/article/view/140093