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June 29, 2024Bulletin of Shakarim University Technical Sciences

Enrichment of the Composition of the Fermented Milk National Product Using a Functional Ingredient of Plant Origin

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Authors

BOB. K. OspanovaТTТ. Ch. TultabayevaATA. E. Tursynhanova

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Cite This Study

Ospanova et al. (2024) studied this question.

synapsesocial.com/papers/68e62acfb6db6435875bd94bhttps://doi.org/10.53360/2788-7995-2024-2(14)-33
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials2024
  2. 2Prospects for increasing the functionality of milk-containing products through the use of non-traditional plant raw materials2024
  3. 3Study of the production of functional food products through the application of resource-conserving technologies2025
  4. 4INFLUENCE OF PLANT INGREDIENTS ON THE QUALITY OF FERMENTED MILK PRODUCTS2024 · 1 citations
  5. 5BIOPRODUCT FOR PREVENTIVE NUTRITION2024