TY  JOUR
TI  THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE
KW  Quality indices
KW  fermented milk product
KW  mung bean
KW  lactic acid bacteria
KW  effective viscosity
JO  Food Processing: Techniques and Technology
AU  Pham Thi Hoan, ..
AU  Ganina, V.I.
AU  Volokitina, Z.V.
AU  Moroz, O.N.
PY  2013
IS  29
PB  Kemerovo State University