TY  JOUR
TI  FOOD INGREDIENT DEVELOPMENT FOR FERMENTED BEVERAGES PRODUCTIO
KW  food ingredient
KW  lactic acid bacteria
KW  probiotic
KW  prebiotic
KW  biocompatibility
KW  bacterial association.
JO  Bulletin of KSAU
AU  Volkova, G.S.
AU  Toloknova, A.A.
AU  Kuksova, E.V.
PY  2025
IS  0
PB  Krasnoyarsk State Agrarian University