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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