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dc.contributor.authorZinchenko, Natalia-
dc.contributor.authorSimurova, Natalia-
dc.contributor.authorShelakov, Andrei-
dc.date.accessioned2017-04-10T12:15:20Z-
dc.date.available2017-04-10T12:15:20Z-
dc.date.issued2016-
dc.identifier.citationZinchenko, N. A study of the viscosity of water solutions of inulin – the functional food ingredient / N. Zinchenko, N. Simurova, A. Shelakov // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. - P. 224.uk_UA
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/24969-
dc.description.abstractInulin is a perspective ingredient for the production of dietary, functional low fat and low sugar foods with improved structure, stability and taste sensations. To ensure product’s balanced nutritional profile and excellent taste properties, it is necessary to carry out a thorough study of physicochemical properties of the ingredients, especially their viscosity. The viscosity of diluted water solutions of inulin, extracted from tubers of Jerusalem artichoke, were examined. Kinematic, relative and specific viscosity was measured by a usual method using viscosimeter.uk_UA
dc.subjectviscosityuk_UA
dc.subjectsolutionuk_UA
dc.subjectinulinuk_UA
dc.subjectв’язкістьuk_UA
dc.subjectрозчинuk_UA
dc.subjectінулінuk_UA
dc.subjectкафедра харчової хіміїuk_UA
dc.titleA study of the viscosity of water solutions of inulin – the functional food ingredientuk_UA
dc.typeOtheruk_UA
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