A New Synbiotic Fermented Dairy Product: Technological Production Features
Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent s...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2021-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/60/2.pdf |