[Development of the technology of lactofermented combined products]
2000
Bondaryk, Z.O. ("Molodechno" AIC Training Complex, Molodechno, Minsk oblast (Belarus))
In the thesis containing results of experimental studies of biotechnological techniques of lactofermentation of vegetable juices blended with cheese whey regularities are considered of intensifying them by means of selective immobilization on polycarbohydrate substrates. Based on the theory of adequate nutrition using resource-saving and wasteless approaches contributing to the increase in the efficiency of the product, the combined lactofermented products technology is developed, which is applied industrially
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