DEVELOPMENT OF YOGURT WITH A PLANT COMPONENT

This paper presents the development of a combined yoghurt (cow's and dry mare's milk) with the addition of amaranth flour. The use of a combination of dairy and plant materials really opens up new prospects in the creation of high-quality and nutritious products that can satisfy the body's need for essential substances. One of these areas is the combination of traditional dairy raw materials with plant components, such as amaranth flour.

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Publication Details

Journal
RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL
Published
2025-01-01
DOI
https://doi.org/10.31563/2308-9644-2025-55-1-244-251
Primary Topic
Phytoestrogen effects and research
Type
article
Field-Weighted Citation Impact
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article

DEVELOPMENT OF YOGURT WITH A PLANT COMPONENT

Kanareikin V.I., Salikhova Guzel G., Salikhov Azat R.
RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL
Phytoestrogen effects and research
article

DEVELOPMENT OF YOGURT WITH A PLANT COMPONENT

Kanareikin V.I., Salikhova Guzel G., Salikhov Azat R.
article en

Abstract

This paper presents the development of a combined yoghurt (cow's and dry mare's milk) with the addition of amaranth flour. The use of a combination of dairy and plant materials really opens up new prospects in the creation of high-quality and nutritious products that can satisfy the body's need for essential substances. One of these areas is the combination of traditional dairy raw materials with plant components, such as amaranth flour.

RUSSIAN ELECTRONIC SCIENTIFIC JOURNALVol. 55(1)
Openalex Percentile: Top 75%
Phytoestrogen effects and research
DOIOpen Access PDFOpenAlex
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DEVELOPMENT OF YOGURT WITH A PLANT COMPONENT — Kanareikin V.I., Salikhova Guzel G., et al. · RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL (2025) | TGRS Research Map | TGRS