RESEARCH PROCESSES OF FERMENTED MILK DRINK WITH STEVIA AND LACTULOSE
The article discusses the use of lactulose and stevia in the production of functional fermented milk drinks. We studied these components influence the mixture acidified with different starter cultures, the optimal process parameters are defined.
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/724 |
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