Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/21909
Title: Ice cream phase composition study using low temperature 1H NMR spectroscopy
Authors: Polishchuk, Galyna
Ivanov, Sergey
Krupskaya, Tatyana
Turov, Vladimir
Keywords: ice cream
phase composition
bound water
кафедра технології молока і молочних продуктів
морозиво
зв'язана вода
фазовий склад
мороженное
фазовый состав
связанная вода
Issue Date: 2013
Citation: Ice cream phase composition study using low temperature 1H NMR spectroscopy / Galina Polischuk, Sergii Ivanov, Tetiana Krupska, Volodimir Turov // Ukrainian Journal of Food Science. – 2013. – Vol. 1, Issue 1. – Р. 7–14.
Abstract: The results of undertaken studies can be used to calculate the actual sucrose and lactose concentrations in mixtures and ice cream through a wide range of low temperatures.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/21909
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