Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials

dc.contributor.author	Mykhalevych, Artur
dc.contributor.author	Sapiga, Victoria
dc.contributor.author	Polishchuk, Galyna
dc.date.accessioned	2022-11-09T09:29:44Z
dc.date.available	2022-11-09T09:29:44Z
dc.date.issued	2022
dc.description.abstract	A study of the viscosity-speed characteristics of ice cream mixes was conducted using a rotary viscometer with a "cylinder-cylinder" measuring system. Shear stress τ (Pa) was measured at a temperature of 20°C for twelve values of the shear rate gradient in the range from 3 to 1312 s-1 in forward and reverse motion.	uk_UA
dc.identifier.citation	Mykhalevych. A. Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials / А. Mykhalevych, V. Sapiga, G. Polischuk // STUDENT IN BUCOVINA : International Conference for Students, November 10th 2022. – 2022. – Pp. 22	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/38697
dc.language.iso	en	uk_UA
dc.subject	ice cream	uk_UA
dc.subject	hydrocolloids	uk_UA
dc.subject	vegetable puree	uk_UA
dc.subject	морозиво	uk_UA
dc.subject	гідроколоїди	uk_UA
dc.subject	овочеве пюре	uk_UA
dc.subject	кафедра технології молока і молочних продуктів	uk_UA
dc.title	Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials	uk_UA
dc.type	Thesis	uk_UA

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