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Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality...

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Detalles Bibliográficos
Autores principales:	Zobkova, Zinaida S., Lazareva, Ekaterina G., Semipyatniy, Vladislav K.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750144/ https://www.ncbi.nlm.nih.gov/pubmed/35010240 http://dx.doi.org/10.3390/foods11010114

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