THE ANALYSIS OF THE USING EFFICIENCY JAPANESE MATCHA TEA IN THE FERMENTED MILK PRODUCTS PRODUCTION
Thi Vu, Irina Mgebrishvili, Valentina Hramova, Alina Korotkova*, Ivan Gorlov

Key words: Functional yogurt, Matcha tea, Solids, Acidity, Viscosity, Starch.

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Journal of Hygienic Engineering and Design