Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/33567
Title: Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
Authors: Polishchuk, Galyna
Kochubei-Lytvynenko, Oksana
Osmak (Fedchenko), Tetiana
Bandura (Kuzmyk), Uliana
Bass, Oksana
Mykhalevych, Artur
Sapigа, Victoria
Keywords: acidophilic-whey
ice cream
protein
ацидофільно-сироваткове
морозиво
білок
кафедра технології молока і молочних продуктів
Issue Date: 2021
Citation: Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein / G. Polischuk, O. Kochubei-Lytvynenko, T. Osmak, U. Kuzmyk, O. Bass, A. Mykhalevych, V. Sapiga // Food and Environment Safety. – 2021. – Vol. XX, Is. 1. – Р. 13-20.
Abstract: The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/33567
Appears in Collections:Статті

Files in This Item:
File Description SizeFormat 
Food and Environment Safety journal.pdf3,42 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.