CHARACTERISTICS OF THE FUNCTIONAL CURD PRODUCT ON THE BASIS OF THE FERMENTED DAIRY RAW MATERIALS AND PINE NUT
Abstract and keywords
Abstract (English):
In the process of comparative characteristics of the food product composition and energy value, it is revealed by the authors that in the process of cedar flour use for the curd product production, which is developed by them, it is enriched by the mineral substances, microelements, vitamins, and also by fats, proteins, carbohydrates.

Keywords:
curd product, cedar flour, functional product
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References

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