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

dc.contributor.author	Rashevska, Tamara
dc.contributor.author	Gulyy, Ivan
dc.contributor.author	Bobrovnik, Leonid
dc.contributor.author	Goyko, Iryna
dc.date.accessioned	2013-07-05T11:33:09Z
dc.date.available	2013-07-05T11:33:09Z
dc.date.issued	1998
dc.description.abstract	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.citation	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.	uk_UK
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/8966
dc.language.iso	other	uk_UK
dc.subject	butter	uk_UK
dc.subject	inulin	uk_UK
dc.subject	water phase	uk_UK
dc.subject	вершкове масло	uk_UK
dc.subject	інулін	uk_UK
dc.subject	водна фаза	uk_UK
dc.subject	сливочное масло	uk_UK
dc.subject	инулин	uk_UK
dc.subject	водная фаза	uk_UK
dc.subject	кафедра технології молока і молочних продуктів
dc.subject	кафедра технології оздоровчих продуктів
dc.title	The influence of inulin additive in the water composition during the processing of butter	uk_UK
dc.type	Article	uk_UK

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