The influence of inulin additive in the water composition during the processing of butter
Дата
1998
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The researches of water phase state in butter with inulin additive were carried out. The results stated that inulin additive increased the amount of closely linked adsorptional moisture in butter.
Опис
Ключові слова
butter, inulin, water phase, вершкове масло, інулін, водна фаза, сливочное масло, инулин, водная фаза, кафедра технології молока і молочних продуктів, кафедра технології оздоровчих продуктів
Бібліографічний опис
The influence of inulin additive in the water composition during the processing of butter / T. Rashevska, I. Gulyy, L. Bobrovnik, I. Goіko // Water managment in the disign and distribution of quality food. Proceeding of the poster sessions. - Helsinki, Finland,1998. - P. 197-199.