Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8366
Title: Water phase of butter fortified carrot powder
Authors: Ivanov, Sergey
Rashevska, Tamara
Vasheka, Oksana
Keywords: water phase
carrot powder
butter
водна фаза
порошок моркви
вершкове масло
водная фаза
порошок моркови
сливочное масло
кафедра експертизи харчових продуктів
кафедра технології молока і молочних продуктів
Issue Date: 2013
Citation: Ivanov, S. Water phase of butter fortified carrot powder / S. Ivanov, T. Rashevskaya, O. Vasheka // The second north and east european congress on food. Book of Abstracts. – Kiev, 2013. – P. 142.
Abstract: It was determined that adding supplements of carrot powder obtained by cold spray drying leads to increasing the quantity of multimolecular bound moisture, slowing confluence of moisture droplets in the finished butter.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/8366
Appears in Collections:Тези доповідей

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