PROSPECTS OF USING LOCAL PLANT RAW MATERIALS IN LACTOSE-FREE DRINK LASSI
DOI:
https://doi.org/10.30888/2663-5712.2024-24-00-008Keywords:
lassi, nutritional value, probiotic, prebiotic, yogurtAbstract
The article considers the prospect of adapting an Indian drink for a wider range of consumers with the possibility of using local raw materials, namely pureed sea buckthorn berries and blueberries. Lactose-free yogurt based on Lactobacillus rhamnosus straMetrics
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