ТЕХНОЛОГІЯ НИЗЬКОКАЛОРІЙНОГО МАЙОНЕЗУ, ЗБАГАЧЕНОГО КОМПЛЕКСОМ СИНБІОТИКІВ ПЕРІОДИЧНИМ СПОСОБОМ
Published in Food Science and Technology • Dec 10, 2015
NobleIDNI0P57W76R47S48
Authors:,
Н. А. Ткаченко
Т. В. Маковська
Abstract
The article concentrates on low-calorie mayonnaise production development enriched with synbiotic complex - inulin and activated probiotic cultures of bifidus bacteria by using batch method. Based on the literature analysis the findings of consumer motivation research and preferences have been prese...
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