Please use this identifier to cite or link to this item:
http://dspace.nuft.edu.ua/jspui/handle/123456789/8374| Title: | Nanostructure and butter functional properties with additives of vegetable powders |
| Authors: | Ivanov, Sergey Rashevska, Tamara |
| Keywords: | butter vegetable powder nanostructure вершкове масло рослинні порошки наноструктура кафедра технології молока і молочних продуктів кафедра експертизи харчових продуктів |
| Issue Date: | 2013 |
| Citation: | Ivanov, S. Nanostructure and butter functional properties with additives of vegetable powders / S. Ivanov, T. Rashevskaya // The second north and east european congress on food : book of abstracts. – Kiev, 2013. – P. 295. |
| Abstract: | We developed technology and assortment of butter with freeze and cold spray drying powders of red beet, blackcurrant buds, and carrot. Ми розробили технологію і асортимент масла з порошками червоного буряка, почок чорної смородини і моркви. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/8374 |
| Appears in Collections: | Тези доповідей |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| rashevskay1.pdf | 233.81 kB | Adobe PDF | View/Open |
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