The nanostructure's management is the basis for a functional fatty foods' production

dc.contributor.author	Ivanov, Sergey
dc.contributor.author	Rashevska, Tamara
dc.date.accessioned	2012-06-27T20:56:02Z
dc.date.available	2012-06-27T20:56:02Z
dc.date.issued	2011
dc.description.abstract	For the first time the functional types of butter with herbal supplements (HS) are developed. The effect of HS on micro-and nanostructure of developed types of butter was studied. Based on the results of the study it was recommended to use HS to control the formation of the butter's nanostructure and its quality, physical and chemical properties.	uk_UK
dc.identifier.citation	Ivanov, S. The nanostructure’s management is the basis for a functional fatty foods’ production / S. Ivanov, T. Rashevska // Procedia Food Science. - 2011. - №1. – P. 24-31.
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/1933
dc.language.iso	en	uk_UK
dc.subject	вершкове масло збагачене	uk_UK
dc.subject	butter	uk_UK
dc.subject	кріопорошок	uk_UK
dc.subject	cryopowder
dc.subject	кафедра технології молока і молочних продуктів
dc.subject	кафедра експертизи харчових продуктів
dc.title	The nanostructure's management is the basis for a functional fatty foods' production	uk_UK
dc.title.alternative	Наноструктурне управління є основою для виробництва функціональних жирових продуктів	uk_UK
dc.type	Article	uk_UK

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