Choosing fruit - berry fillings for condensed сanned milk with sugar

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dc.contributor.authorRyabokon, Natalia
dc.contributor.authorRindyuk, Dmitry
dc.date.accessioned2015-02-09T08:52:54Z
dc.date.available2015-02-09T08:52:54Z
dc.date.issued2014
dc.description.abstractThe rheological and organoleptic properties of condensed canned milk with sugar and fruit fillings were determined. The syrups’ and jams’ usage in the technology of condensed canned milk with sugar reduces the viscosity of finished products and increase the length of the structures destruction in products with fruit jam. We studied the impact of fruit-berry jam on the indicators of conditional dynamic threshold fluidity and fluidity ratio of condensed canned milk with sugar and the possibility of losing the product’s fluidity during storage. In the CCM recipes with sugar and fruit - berry fillings, the preference should be given to fruit-berry syrup.uk_UA
dc.identifier.citationRyabokon, N. V. Choosing fruit - berry fillings for condensed сanned milk with sugar / N. V. Ryabokon, D. V. Rindyuk // Journal Food and Environment Safety. – 2014. - Volume XIII, Issue 3. - P. 193-199.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/19379
dc.language.isoenuk_UA
dc.subjecteffective viscosityuk_UA
dc.subjectефективна в’язкістьuk_UA
dc.subjectfruit fillingsuk_UA
dc.subjectрослинні наповнювачіuk_UA
dc.subjectjamuk_UA
dc.subjectджемuk_UA
dc.subjectrotational viscometeruk_UA
dc.subjectротаційний візкозиметрuk_UA
dc.subjectsyrupuk_UA
dc.subjectсиропuk_UA
dc.titleChoosing fruit - berry fillings for condensed сanned milk with sugaruk_UA
dc.typeArticleuk_UA

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