Innovative approaches to the development of a new sour milk product
The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the manage...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2021-10-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1688 |