Work

Технология и качественные показатели обогащенных кисломолочных биопродуктов

Year: 2012

Type: article

Abstract: The technology of sour milk bioproducts enriched with «lactoglobulin» and lactulouse syrup used for disbacteriosis prevention has been developed. Organoleptic, physical-chemical and microbiological characteristics of enriched milk bioproducts as well as their effect on the qualitative-quantitative composition of mice intestine microflora have been studied.

Source: Food Processing Techniques and Technology

Authors: Контарева Валентина Юрьевна, Крючкова Вера Васильевна, Яценко Наталия Николаевна

Language: Russian

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: diamond

OpenAlex ID: W41995362

FWCI:

Cites:

Cited by:

Related to: 10