Studying of fermented by TG yogurt, enriched with vegetable protein

Сборник тезисов

Конференция:V Всероссийский конгресс молодых ученых

Раздел:Инженерные системы и приборостроение

Рубрика:Биотехнологии и ресурсосберегающие инженерные системы

Год:2016

Studying of fermented by TG yogurt, enriched with vegetable protein

Аргымбаева Ажар Егембердиевна, Данилов Николай Петрович

Шлейкин Александр Герасимович

УДК:577+637

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Аннотация

This article is devoted to development of yoghurt with transglutaminase. Amaranth extract as a vegetable additive was used. Influence of used additives on the fermented product structure and organoleptic properties was investigated. It was found consistence, viscosity and organoleptic properties had been improved.

Studying of fermented by TG yogurt, enriched with vegetable protein

Studying of fermented by TG yogurt, enriched with vegetable protein

Аннотация

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Studying of fermented by TG yogurt, enriched with vegetable protein

Studying of fermented by TG yogurt, enriched with vegetable protein

Аннотация

Постоянный URL

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Материалы конференций