Abstract
Sutni qayta ishlash korxonalari chiqindisi xisoblangan zardob suvi non va non maxsulotlarini biotexnologik usulda boyitishuchun qiymati yuqori bo’lgan muhim xonashyo xisoblanadi.zardob suvi tarkibidagi sut kislotali bakteriyalar non maxsulotlarini tayyorlash jarayonida maxsulotni Lactobacterium va Bifidobacterium kabi foydali mikroorginizmlar bilan boyitib, non va non maxsulotlarining sifati, to’yimliligi va kaloriyasini oshirad
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