Izvorni znanstveni članak

Production of beverages on the basis of red beet juice and whey by lactic acid fermentation

Jasna Pospišil ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Tomislav Lovrić
Ljubica Butković
Ljerka Kršev

Sažetak

Production procedures for obtaining beverages of red beet juice and of red beet juice with whey additions by lactis acid fermentation, were developed. Clear red beet juice and sweet, defetted and deproteinized whey were used for the research.

Ključne riječi

red beet juice; whey; production of beverages; lactic acid fermentation

Hrčak ID:

108704

URI

https://hrcak.srce.hr/108704

Datum izdavanja:

1.2.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.501 *