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Development of a new kind of whey beverage with the introduction of sea Buckthorn juice for treatment and preventive nutrition

Annotation:

The article identifies and studies various fillers for fermented milk products with increased nutritional and biological value, presents methods of production of serum necessary for the development of a new therapeutic and prophylactic food product. The technical result is to improve the taste, increase the nutritional properties of the product, the introduction of the resulting whey drink fruit and berry additives in the form of syrup

Open article
Year of release: 2018
Number of the journal: 3(71)