The microstructure of water solutions from red beet additives investigation for using in the butter paste

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dc.contributor.authorPodkovko, Oksana
dc.contributor.authorRashevska, Tamara
dc.date.accessioned2017-04-25T12:39:40Z
dc.date.available2017-04-25T12:39:40Z
dc.date.issued2016
dc.description.abstractDuring experimental studies it was found that the structure of water solutions of powders obtained by different drying methods, is similar.Jt consists of two tissues types: mechanical and leading. However, the structure of criopovvder is most definitely, contains indissoluble tissues vegetables that were restored faster and belter. The butter paste wills red beet crioporwder is characterized by high organoleptic characteristics, heat resistance and hardness with simultaneous plasticity of the product.uk_UA
dc.identifier.citationPodkovko, O. The microstructure of water solutions from red beet additives investigation for using in the butter paste / О. Podkovko, T. Rashevska // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. – С. 147.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/25118
dc.language.isoenuk_UA
dc.subjectbutter pasteuk_UA
dc.subjectмасляна пастаuk_UA
dc.subjectмасляная пастаuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleThe microstructure of water solutions from red beet additives investigation for using in the butter pasteuk_UA
dc.typeOtheruk_UA

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