[The development and investigation of nutritive and biological value and consumer properties of the fermented dairy product with flour free from glute]
Autor: | O B, Fedotova, D V, Makarkin, O V, Sokolova, N I, Dunchenko |
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Rok vydání: | 2018 |
Předmět: | |
Zdroj: | Voprosy pitaniia. 88(2) |
ISSN: | 0042-8833 |
Popis: | The development of fermented dairy products with complex raw material composition, in particular, including cereal components, but not containing gluten, that most fully meet the criteria for a healthy diet, is actual. |
Databáze: | OpenAIRE |
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