Open AccessPhysico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches
Author(s) -
Е. В. Никитина,
Tatiana A. Yurtaeva,
М С Цыганов,
Г. О. Ежкова
Publication year - 2021
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.1.09
Subject(s) - food science , syneresis , chemistry , dpph , skimmed milk , fermentation , antioxidant , taste , aroma , lactic acid , kefir , biochemistry , biology , bacteria , genetics