INFLUENCE OF PLANT COMPONENTS ON IMPROVING THE QUALITY OF LOW-FAT CREAM

Authors

DOI:

https://doi.org/10.30888/2663-5712.2023-21-01-041

Keywords:

low-fat sour cream, whey decoctions of herbs, aroma, milk-absorbing capacity.

Abstract

The purpose of the article was to present the results of research obtained during the development of the technology of low-calorie sour cream of 10% fat from cow's milk, enriched with whey decoctions of powders from the herbs althea, burdock root, and ech

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References

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Published

2023-09-30

How to Cite

Рижкова, Т., & Гейда, І. (2023). INFLUENCE OF PLANT COMPONENTS ON IMPROVING THE QUALITY OF LOW-FAT CREAM. SWorldJournal, 1(21-01), 33–38. https://doi.org/10.30888/2663-5712.2023-21-01-041

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