Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition
Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Ukrainian |
| Published: |
Publishing House "Akademperiodyka"
2013-09-01
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| Series: | Nauka ta Innovacii |
| Subjects: | |
| Online Access: | ftp://ftp.nas.gov.ua/akademperiodyka/Downloads/Archive%20SI%20Journal/SI_ukr/2013/N5/Martich.pdf |