| Autor: |
Skachkov, D. A., Volokhov, I. M., Pilipenko, D. N., Obrushnikova, L. F. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 6/22/2022, Vol. 2467 Issue 1, p1-7, 7p |
| Abstrakt: |
The article discusses the relevance of the development of fermented milk dessert with synbiotic properties, because contain vegetable ingredients. The relevance of the study is confirmed by the literature sources, which indicate the great benefits of using fermented milk products containing pro- and prebiotics, i.e. synbiotics. Especially if the synbiotic properties will have a traditional food product with high consumer properties and nutritional value, and not a drug. The paper describes the evaluation of the compatibility of the ingredients of the developed dessert in its production and consumption. The results of the selection of the components of the recipe and the nutritional value of the developed ready-made sour-milk dessert are presented. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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