TY  JOUR
TI  THE CHARACTERISTICS OF FERMENTED BEVERAGES ON THE BASIS OF LACTOSERUM AND FRUIT JUICE
KW  combined product
KW  whey
KW  functional products
KW  fermentation
KW  lactic acid bacteria
KW  probiotic microflora
JO  Bulletin of KSAU
AU  Shavyrkina, N.A.
AU  Obrezkova, M.V.
AU  Shkolnikova, M.N.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University