Practical background modification fermented beverage technology for the formation of defined functional properties
https://doi.org/10.20914/2310-1202-2016-4-172-180
Abstract
About the Authors
V. V. BotvinnikovaRussian Federation
candidate of technical sciences, associated professor, department of food and biotechnology,
Chelyabinsk, Lenin str., 85, 454080
D. G. Uskova
graduate student, department of food and biotechnology,
Chelyabinsk, Lenin str., 85, 454080
N. V. Popova
candidate of technical sciences, associated professor, department of food and biotechnology,
Chelyabinsk, Lenin str., 85, 454080
References
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Review
For citations:
Botvinnikova V.V., Uskova D.G., Popova N.V. Practical background modification fermented beverage technology for the formation of defined functional properties. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(4):172-180. (In Russ.) https://doi.org/10.20914/2310-1202-2016-4-172-180