Effect of the cryopowder "beet" on quality indicators of new curd desserts

Eastern-European Journal of Enterprise Technologies

Alexander Sobolеv¹  Liubov Savchuk²  Jaroslava Vavrysevych³  Bogdan Gutyj³  Yuriy Hachak³  Natalya Slyvka³  Alina Pikhtirova⁴  Olena Paladiychuk⁵  Inna Bushueva⁶  Tatyana Samura⁶ 

[1] Bila Tserkva National Agrarian UniversitySoborna sq., 8/1, Bila Tserkva, Ukraine, 09117;State Agrarian and Engineering University in PodiliaShevchenka str., 13, Kamianets-Podilskyi, Ukraine, 32300;Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies LvivPekarska str., 50, Lviv, Ukraine, 79010;Sumy National Agrarian UniversityH. Kondratieva str., 160, Sumy, Ukraine, 40021;Vinnytsya National Agrarian UniversitySoniachna str., 3, Vinnytsia, Ukraine, 21008;Zaporizhzhia State Medical UniversityMaiakovskyi ave., 26, Zaporizhzhia, Ukraine, 69035;

关键词: curd mass;    cryopowder;    amino acids;    organoleptic indicators;    titrated acidity;    health promoting products;   

DOI  :  10.15587/1729-4061.2019.154942

来源: DOAJ

【 授权许可】

Unknown