Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions
Combining animal and plant components is a promising direction of creating specialized foods of high biological and nutritional value. In this regard, research aimed at developing a fermented product technology based on combination of raw milk and grain products is relevant. In researches a set of g...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2016-09-01
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| Series: | Vestnik MGTU |
| Online Access: | http://vestnik.mstu.edu.ru/V19_3_n67/5_Pasko_593_602.pdf |