Polyfunctional properties of oat b-glucan in the composition of milk-vegetable ice cream
Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.
Рубрика | Кулинария и продукты питания |
Предмет | Food products |
Вид | статья |
Язык | английский |
Прислал(а) | Victoria Sapiga |
Дата добавления | 10.06.2022 |
Размер файла | 1,2 M |
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