Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials

Mykhalevych, ArturSapiga, VictoriaPolishchuk, Galyna2022-11-092022-11-092022Mykhalevych. A. Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials / А. Mykhalevych, V. Sapiga, G. Polischuk // STUDENT IN BUCOVINA : International Conference for Students, November 10th 2022. – 2022. – Pp. 22https://dspace.nuft.edu.ua/handle/123456789/38697A study of the viscosity-speed characteristics of ice cream mixes was conducted using a rotary viscometer with a "cylinder-cylinder" measuring system. Shear stress τ (Pa) was measured at a temperature of 20°C for twelve values of the shear rate gradient in the range from 3 to 1312 s-1 in forward and reverse motion.enice creamhydrocolloidsvegetable pureeморозивогідроколоїдиовочеве пюрекафедра технології молока і молочних продуктівResearch features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materialsThesis