DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA
Alla Solomon, Mariana Bondar, Angela Dyakonova The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from […]