FIELD: food industry.
SUBSTANCE: during fermentation the nanostructured additive, containing vitamin E in the sodium alginate, or carrageenan, or in konjac gum, or in gellan gum, or in sodium carboxymethylcellulose is introduced into the product to be manufactured.
EFFECT: provision of the product preventive orientation, increase of the product food and biological value, finished product structure stabilization, expansion of the sour-milk products range.
2 tbl, 27 ex
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