Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials | Zhuravlev | New Technologies

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

eng | рус

Preview

New Technologies

Advanced search

Archives

Download this PDF file

For citations:

Zhuravlev R.A., Tamova M.Yu., Dzhum T.A., Sidorcheva M.A. Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials. New Technologies. 2025;21(2):23-38. (In Russ.) https://doi.org/10.47370/2072-0920-2025-21-2-23-38

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

* not an advertisement

Indexing Databases

* not an advertisement

Popular articles

Editor-in-Chief

Askhad Kh. Sheudzhen

Article Tools

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

R. A. Zhuravlev
Kuban State Technological University, Krasnodar
Russian Federation

Rostislav A. Zhuravlev, PhD (Eng.), Associate Professor

350072, Krasnodar, 2 Moskovskaya St.

M. Yu. Tamova
Kuban State Technological University, Krasnodar
Russian Federation

Maya Y. Tamova, Dr Sci. (Eng.), Professor, Head of the Department of Public Catering and Service

350072, Krasnodar, 2 Moskovskaya St.

T. A. Dzhum
Kuban State Technological University, Krasnodar
Russian Federation

Tatiana A. Dzhum, PhD (Eng.), Associate Professor, the Department of Public Catering and Service

350072, Krasnodar, 2 Moskovskaya St.

M. A. Sidorcheva
Kuban State Technological University, Krasnodar
Russian Federation

Maria A. Sidorcheva, Bachelor, Group 21-PB-TO1, Field of study 19.03.04 Technology of products and organization of public catering

350072, Krasnodar, 2 Moskovskaya St.

Notifications