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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAA201207581ApriorityCriticalpatent/UA104068C2/en
Publication of UA104068C2publicationCriticalpatent/UA104068C2/en
Yoghurt comprises normalized milk, starter culture and comprises polydextrose as a stabilizing agent. The proposed yoghurt has the improved food value on the account of applying polydextrose, which provides proper consistency, extends storage life thereof and gives functional properties to the product.