The possibility of using germinated beans of lentils as part of fermented dessert Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2310-1164

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June 2014 (published: 01.06.2014)

Number 2(20)

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

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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