THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS
The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophili...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Route OÜ
2020-08-01
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| Series: | EUREKA: Life Sciences |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/life/article/view/1371 |