Open AccessAstabilizing system for butter pastes based on the dry concentrates of milk protein
Author(s) -
Oksana Kochubei-Lytvynenko,
Olha Yatsenko,
Natalia Yushchenko,
Uliana Kuzmyk
Publication year - 2018
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2018.143105
Subject(s) - guar gum , thixotropy , carrageenan , food science , chemistry , whey protein , composition (language) , skimmed milk , lactose , limiting , chemical engineering , mechanical engineering , linguistics , philosophy , engineering