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: | Pas'ko O. V., Lisin P. A., Tarasova E. Yu. |
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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 |
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