Izvorni znanstveni članak

Possibility of yoghurt production with the addition of soya products

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Spasenija Milanović
Dragoljub Gavarić
Ljiljana Opančarev

Sažetak

The chemical and organoleptic testing has shown that cultured milk supplemented with soya flour and fruit pastes can increase the assortment of fermented products.

Ključne riječi

yoghurt; production; addition of soya products

Hrčak ID:

115975

URI

https://hrcak.srce.hr/115975

Datum izdavanja:

2.5.1982.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.489 *