Affiliation:
1. «Kazakh Agrotechnical University named after Saken Seifullin » JSC
Abstract
In this paper, an analysis of some foreign studies on the use of stevia extract in the production of kefir drinks is given, based on the results of the analysis, a conclusion is summarized about the possibilities of using technologies for adding stevia to kefir products, possible advantages of such production are identified, as well as some disadvantages.
Publisher
Almaty Technological University JSC
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