MANAGEMENT OF THE FERMENTED PRODUCT QUALITY OBTAINED BY MEANS OF MICROWAVE TECHNOLOGIES FOR SOYA SEEDS TREATMENT
The own investigations covering the studies of the process of soy materials extraction using microwave technologies for soya seeds treatment are presented in the article as well as the parameters of the developed technological process for production of the fermented product based on soya drink and the requirements to the stages of monitoring for providing the quality and food safety of the fermented product.