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.

Published

2017-05-06

Issue

Section

TRIBUNE OF YOUNG SCIENTISTS