Rashevska, Tamara2013-07-042013-07-041998Rashevska, T. Pectin's influence on the forming of the butter structure / T. Rashevska // Physics of agro and food products : book of abstracts. – Lublin, Poland, 1998. – P. 107.https://dspace.nuft.edu.ua/handle/123456789/8918We have investigated the possibility of pectin usage for the stabilization of the butter and dessert butterlike pastes with the low content of the fat.enbutterpectinbutter structureпектинвершкове маслоструктура вершкового маслакафедра технології молока і молочних продуктівThesis