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dc.contributor.authorIvanov, Sergey-
dc.contributor.authorRashevska, Tamara-
dc.identifier.citationIvanov, S. Nanostructure and butter functional properties with additives of vegetable powders / S. Ivanov, T. Rashevskaya // The second north and east european congress on food : book of abstracts. – Kiev, 2013. – P. 295.uk_UK
dc.description.abstractWe developed technology and assortment of butter with freeze and cold spray drying powders of red beet, blackcurrant buds, and carrot. Ми розробили технологію і асортимент масла з порошками червоного буряка, почок чорної смородини і моркви.uk_UK
dc.subjectvegetable powderuk_UK
dc.subjectвершкове маслоuk_UK
dc.subjectрослинні порошкиuk_UK
dc.subjectкафедра технології молока і молочних продуктів-
dc.subjectкафедра експертизи харчових продуктів-
dc.titleNanostructure and butter functional properties with additives of vegetable powdersuk_UK
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