Determination of moisture connection forms of protein-herbal clots

dc.contributor.author	Grek, Olena
dc.contributor.author	Onopriichuk, Olena
dc.contributor.author	Tymchuk, Alla
dc.contributor.author	Chubenko, Larysa
dc.date.accessioned	2018-04-26T09:19:17Z
dc.date.available	2018-04-26T09:19:17Z
dc.date.issued	2017
dc.description.abstract	The interest is research by the moisture bonding forms in the modified milk-protein concentrates, especially, in protein-herbal clots which are obtained by thermo acid coagulation of milk proteins. The results are confirmed the expediency of adding rice extrudate to the protein-herbal clots for the free moisture binding which will provide steel quality indicators in protein-herbal clots.	uk_UA
dc.identifier.citation	Determination of moisture connection forms of protein-herbal clots/ O. Grek, O. Onopriichuk, A. Tymchuk, L. Chubenko // Ukrainian Food Journal. – 2017. - Volume 6, Issue 3. – P. 534-542.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/27264
dc.language.iso	en	uk_UA
dc.subject	молоко	uk_UA
dc.subject	milk	uk_UA
dc.subject	екструдат	uk_UA
dc.subject	rumex	uk_UA
dc.subject	кафедра технології молока і молочних продуктів	uk_UA
dc.title	Determination of moisture connection forms of protein-herbal clots	uk_UA
dc.type	Article	uk_UA

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