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THE FUNCTIONAL PRODUCT BASED ON THE LOW-FAT CREAM ENRICHED WITH VEGETABLE INGREDIENTS
Journal: Synergy of Science (Vol.16, No. 1)Publication Date: 2017-10-31
Authors : Korotkova A.A. Serkova A.E. Gorlov I.F. Slozhenkina M.I.;
Page : 0-0
Keywords : sour cream; functional product; low-fat cream; vegetable puree.;
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Abstract
The article presents the indicators of quality of the low-fat sour cream. The development has a preventive direction in health care for young people, which is one of topical issues of development of Russian society. The sauce contributes to the normalization of the gastrointestinal tract and improves the general health of the consumer.
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Last modified: 2017-10-30 06:44:58