Low -fat sour cream and fermented

Quantitative nutrients protein 2.94 g is the basic amino acids, tertophane 0.04 g Thrhyunin 0.13 g yolioocini 0.18 g lucine 0.29 g yennin 0.23 g methyunin 0.07 g vinyl alanine 0.14 g basic amino -acid 0.2 g amino – Methyoninin. Vinyl alanine 0.14 g terozin 0.14 g arginine 0.11 g alanine 0.1 g glyceine 0.06 g broline 0.28 g quiet 0.16 g hydroxy -proline 0 g of culture 12 g fatty acid, final saturated 7.47 g fatty acid, total saturated 3,47 g 3.47 g octic ate, all -saturated