The influence of inulin additive in the water composition during the processing of butter
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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.
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.
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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.