Reduction in the amount of fruit filling in yogurt production
Study of the microflora of Bulgarian yogurt. The range of food products obtained with the help of microorganisms. Production of dairy products in the food industry using fermentation processes. Analysis of the production of yogurt by the tank method.
| Рубрика | Кулинария и продукты питания |
| Вид | статья |
| Язык | английский |
| Дата добавления | 26.02.2025 |
| Размер файла | 161,7 K |
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