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

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dc.contributor.authorRashevska, Tamara
dc.contributor.authorGulyy, Ivan
dc.contributor.authorBobrovnik, Leonid
dc.contributor.authorGoyko, Iryna
dc.date.accessioned2013-07-05T11:33:09Z
dc.date.available2013-07-05T11:33:09Z
dc.date.issued1998
dc.description.abstractThe 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.uk_UK
dc.identifier.citationThe 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.uk_UK
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/8966
dc.language.isootheruk_UK
dc.subjectbutteruk_UK
dc.subjectinulinuk_UK
dc.subjectwater phaseuk_UK
dc.subjectвершкове маслоuk_UK
dc.subjectінулінuk_UK
dc.subjectводна фазаuk_UK
dc.subjectкафедра технології молока і молочних продуктів
dc.subjectкафедра технології оздоровчих продуктів
dc.titleThe influence of inulin additive in the water composition during the processing of butteruk_UK
dc.typeThesisuk_UK

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