Pectin's influence on the forming of the butter structure

dc.contributor.author	Rashevska, Tamara
dc.date.accessioned	2013-07-04T14:08:08Z
dc.date.available	2013-07-04T14:08:08Z
dc.date.issued	1998
dc.description.abstract	We have investigated the possibility of pectin usage for the stabilization of the butter and dessert butterlike pastes with the low content of the fat.	uk_UK
dc.identifier.citation	Rashevska, T. Pectin's influence on the forming of the butter structure / T. Rashevska // Physics of agro and food products : book of abstracts. – Lublin, Poland, 1998. – P. 107.	uk_UK
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/8918
dc.language.iso	en	uk_UK
dc.subject	butter	uk_UK
dc.subject	pectin	uk_UK
dc.subject	butter structure	uk_UK
dc.subject	пектин	uk_UK
dc.subject	вершкове масло	uk_UK
dc.subject	структура вершкового масла	uk_UK
dc.subject	кафедра технології молока і молочних продуктів
dc.title	Pectin's influence on the forming of the butter structure	uk_UK
dc.type	Thesis	uk_UK

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