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Practical basics of the functional fermented milk desserts development with fruit and berry additives

GV Ivanova, OY Kolman… - IOP Conference Series …, 2021 - iopscience.iop.org
A technology for the production of homogenized purees from sea buckthorn and celery,
intended for use in the production of dairy desserts, has been developed. The chemical …
被引用次数：4 相关文章

Practical basics of the functional fermented milk desserts development with fruit and berry additives

GV Ivanova, OY Kolman, EO Nikulina - IOP Conference Series: Earth and …, 2021 - elibrary.ru
A technology for the production of homogenized purees from sea buckthorn and celery,
intended for use in the production of dairy desserts, has been developed. The chemical …

Practical basics of the functional fermented milk desserts development with fruit and berry additives.

GV Ivanova, OY Kolman, EO Nikulina - 2021 - cabidigitallibrary.org
A technology for the production of homogenized purees from sea buckthorn and celery,
intended for use in the production of dairy desserts, has been developed. The chemical …

Practical basics of the functional fermented milk desserts development with fruit and berry additives

GV Ivanova, OY Kolman… - IOP Conference Series …, 2021 - search.proquest.com
A technology for the production of homogenized purees from sea buckthorn and celery,
intended for use in the production of dairy desserts, has been developed. The chemical …

Practical basics of the functional fermented milk desserts development with fruit and berry additives

GV Ivanova, OY Kolman… - IOP Conference Series …, 2021 - ui.adsabs.harvard.edu
A technology for the production of homogenized purees from sea buckthorn and celery,
intended for use in the production of dairy desserts, has been developed. The chemical …