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Maryna Samilyk,Anna Helikh,Taisia Ryzhkova,Natalia Bolgova,Yuliya Nazarenko
Pág. 46 - 51
The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the t...
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