RESEARCH AND INNOVATIVE APPROACHES TO ENHANCING FOOD AND BIOLOGICAL VALUE OF FERMENTED BEVERAGE
Keywords:
beverages, drinks, organoleptic evaluation, kvass, vegetable raw materialsAbstract
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.
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Published
2017-05-06
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Section
TRIBUNE OF YOUNG SCIENTISTS
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Copyright (c) 2017 L.I. Kurmaeva
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