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This work is devoted to the development of technology for creating and researching yoghurts for sports with the subsequent addition of protein and non-protein fillers. Tasks that were solved during the study: ⢠Ðnalysis of literature on the creation of fermented milk products, requirements for final products, sports nutrition.
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ЦелÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑабоÑÑ ÑвлÑеÑÑÑ ÑазÑабоÑка ÑкÑкÑÑÑионного ÑÑÑиÑÑÑкого пÑодÑкÑа (на пÑимеÑе ÐÐР«ÑÑÑÑкий ÑкÑпÑеÑÑ») РпÑоÑеÑÑе вÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑабоÑÑ Ð±Ñли ÑеÑÐµÐ½Ñ ÑледÑÑÑие задаÑи: 1.
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