| 摘要 |
food industry. SUBSTANCE: method involves grinding of cereals grains, and introduction of sour in the form of preparation of "Laktobakterin" or "Atsilakt", or "Narine". Then souring is conducted for 1-3 days, supernatant fluid is separated, and final product is prepared with protein content of 39.78% in dry substances. Used as cereals are oat, millet, rice or mixture of oat groats with wheat bran. EFFECT: increased biologically activity. 2 cl, 3 ex
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