Assessment of milk beverage functionality containing food fibers
Currently, there is an insufficient supply of protein and dietary fiber to the human body with food. The article considers the development of whey beverage with functional properties with the use of a cereal additive. The substantiation of the use of whey as the basis of the beverage and barley as a...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/94 |
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