Sapiga, VictoriaMykhalevych, ArturOsmak (Fedchenko), TetianaPolishchuk, Galyna2021-10-192021-10-192021The process optimization of protopectin enzymolysis of vegetable raw materials for its use in ice cream production / V. Sapiga, A. Mykhalevych, T. Osmak, G. Polishchuk // Збірник наукових праць молодих учених, аспірантів та студентів Міністерство освіти і науки України. – Одеса, 2021. – С. 38–40.https://dspace.nuft.edu.ua/handle/123456789/36100In foods, especially structured, an important role is played by the use of stabilizing substances, which include pectins. As protective colloids, they perform important technological functions - have a stabilizing and emulsifying ability, form a creamy consistency and increase overrun, which is important for the formation of ice cream quality indicators.enprotopectinvegetable raw materialsice creamпротопектинрослинна сировинаморозивокафедра технології молока і молочних продуктівArticle