Water phase of butter fortified carrot powder

dc.contributor.author	Ivanov, Sergey
dc.contributor.author	Rashevska, Tamara
dc.contributor.author	Vasheka, Oksana
dc.date.accessioned	2013-06-20T10:43:13Z
dc.date.available	2013-06-20T10:43:13Z
dc.date.issued	2013
dc.description.abstract	It was determined that adding supplements of carrot powder obtained by cold spray drying leads to increasing the quantity of multimolecular bound moisture, slowing confluence of moisture droplets in the finished butter.	uk_UK
dc.identifier.citation	Ivanov, S. Water phase of butter fortified carrot powder / S. Ivanov, T. Rashevskaya, O. Vasheka // The second north and east european congress on food. Book of Abstracts. – Kiev, 2013. – P. 142.	uk_UK
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/8366
dc.language.iso	en	uk_UK
dc.subject	water phase	uk_UK
dc.subject	carrot powder	uk_UK
dc.subject	butter	uk_UK
dc.subject	водна фаза	uk_UK
dc.subject	порошок моркви	uk_UK
dc.subject	вершкове масло	uk_UK
dc.subject	водная фаза	uk_UK
dc.subject	порошок моркови	uk_UK
dc.subject	сливочное масло	uk_UK
dc.subject	кафедра експертизи харчових продуктів
dc.subject	кафедра технології молока і молочних продуктів
dc.title	Water phase of butter fortified carrot powder	uk_UK
dc.type	Thesis	uk_UK

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