Stabilization of Food Products by Means of Bio-Supplements From Microscopic Mushrooms

Krasulya, Elena; Novikova, Zh.; Grigoryevskaya, I.; Sergeeva, Sophie Mikhailovna; Cygankova, A.

doi:10.37747/2312-640x-2020-18-432-433

Biotechnology: State of the Art and Perspectives

2020

DOI: 10.37747/2312-640x-2020-18-432-433

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Stabilization of Food Products by Means of Bio-Supplements From Microscopic Mushrooms

Elena Krasulya

Zh. Novikova

I. Grigoryevskaya

et al.

Abstract: The use of the preparation from the biomass of micromycete Mortierella nigrescens makes it possible to stabilize the consistency of the finished product, increase its shelf life, and improve organoleptic properties

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Stabilization of Food Products by Means of Bio-Supplements From Microscopic Mushrooms

Abstract: The use of the preparation from the biomass of micromycete Mortierella nigrescens makes it possible to stabilize the consistency of the finished product, increase its shelf life, and improve organoleptic properties

Cited by 0 publications

References 1 publication

No citations

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