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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