Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

June 2014 (published: 01.06.2014)

Number 2(20)

Home > Issue > The possibility of using germinated beans of lentils as part of fermented dessert

UDC 637.1

The possibility of using germinated beans of lentils as part of fermented dessert

Baulina M.A. , Silantiyeva L.A.

Development of composition and technology of fermented milk dessert enriched with whey proteins and germinated beans of lentils. Optimal dose of dry cheese whey is 6%; optimal dose of germinated beans of lentils is 8%.
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Keywords: fermented milk dessert for health, whey proteins, plantlets, beans of lentil

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