Vita Trokhymenko,
Mykola Didukh,
Tetiana Kovalchuk,
Volodymyr Bidenko,
Viacheslav Zakharin
Keywords:
lactose, lactase, yoghurt, organoleptic evaluation, physicochemical parameters,
viscosity, functional products
Trokhymenko, V., Didukh, M., Kovalchuk, T., Bidenko, V., & Zakharin, V.
(2021).
Biotechnological features of production and quality assessment of lactose-free yoghurt.
Animal Science and Food Technology,
12(4),
67-77.
https://doi.org/10.31548/animal2021.04.007 |