Filler for confectionery based on the probiotic medusomyces gisevii (tea fungus) (Part I)
The article discusses the use of Medusomyces gisevii, fungal liquid in particular, as the main ingredient for the preparation of a filler (jelly) for confectionery. The analysis of studies of domestic and foreign scientists in the field of Medusomyces gisevii research, proving the possibility of usi...
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| Auteurs principaux: | , , , |
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| Format: | Статья |
| Langue: | English |
| Publié: |
IOP Publishing Ltd
2021
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| Sujets: | |
| Accès en ligne: | https://dspace.ncfu.ru/handle/20.500.12258/18250 |
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