Open AccessEnzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream
Author(s) -
Viktoria Sapiga,
Galina Polischuk,
Natalia Breus,
Tetiana Osmak
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-2-9
Subject(s) - structuring , chemistry , raw material , food science , pulp and paper industry , pectin , enzyme , biochemistry , organic chemistry , engineering , business , finance