Using of plant raw materials in the production of preventive yogurts

dc.contributor.author	Melnyk, Oksana
dc.contributor.author	Kiiko, Victoriia
dc.contributor.author	Zolotoverh (Kurpilianska), Kateryna
dc.contributor.author	Ianchyk, Mariia
dc.date.accessioned	2020-12-15T12:13:26Z
dc.date.available	2020-12-15T12:13:26Z
dc.date.issued	2020
dc.description.abstract	The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory.	uk_UA
dc.identifier.citation	Using of plant raw materials in the production of prophylactic yogurts / O. Melnyk, V. Kiiko, K. Zolotoverkh, M. Ianchyk // Food Science and Technology. – 2020. – Vol. 14, Issue 2. – P. 4–10.	uk_UA
dc.identifier.other	DOI: https://doi.org/10.15673/fst.v14i2.1723
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/32328
dc.language.iso	en	uk_UA
dc.subject	yogurt	uk_UA
dc.subject	plant raw materials	uk_UA
dc.subject	quality indicators	uk_UA
dc.subject	probiotic properties	uk_UA
dc.subject	кафедра експертизи харчових продуктів	uk_UA
dc.title	Using of plant raw materials in the production of preventive yogurts	uk_UA
dc.type	Article	uk_UA

Файли

Зараз показуємо 1 - 1 з 1

Зараз показуємо 1 - 1 з 1