НАУЧНЫЕ И ИННОВАЦИОННЫЕ ПОДХОДЫ В ПОВЫШЕНИИ ПИЩЕВОЙ И БИОЛОГИЧЕСКОЙ
            ЦЕННОСТИ НАПИТКОВ БРОЖЕНИЯ

L.I. Kurmaeva

RESEARCH AND INNOVATIVE APPROACHES TO ENHANCING FOOD AND BIOLOGICAL VALUE OF FERMENTED BEVERAGE

Authors

L.I. Kurmaeva Penza State Technological University

Keywords:

beverages, drinks, organoleptic evaluation, kvass, vegetable raw materials

Abstract

Provides an overview of domestic data sources with a view to improving ways to improve biological value, and also explored the use of natural materials with the aim of improving nutritional beverage fermentation.

Downloads

pdf (Русский)

Published

2017-05-06

Issue

Vol. 4 No. 2 (2017)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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