Nanostructure and butter functional properties with additives of vegetable powders
Loading...
Date
Authors
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
We developed technology and assortment of
butter with freeze and cold spray drying powders of red beet, blackcurrant buds, and carrot.
Ми розробили технологію і асортимент масла з порошками червоного буряка, почок чорної смородини і моркви.
Description
Citation
Ivanov, S. Nanostructure and butter functional properties with additives of vegetable powders / S. Ivanov, T. Rashevskaya // The second north and east european congress on food : book of abstracts. – Kiev, 2013. – P. 295.