%0 Journal Article
%T Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects
%A Bukharev, A.G.
%A Gavrilova, N.B.
%A Kriger, O.V.
%A Chernopolskaya, N.L.
%K Milk, whey protein, enzymes, starter culture, grain, sports nutrition, prebiotic, functional ingredients
%J Food Processing: Techniques and Technology
%D 2022
%N 51
%P 9
%I Kemerovo State University