Search Results - INTRODUCTION TO FOOD CHEMISTRY

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Prospects of use of vegetable raw materials in the technology of sour-milk dessert

by Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko
Published 2021-05-01
“... that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell...”

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Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

by Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach
Published 2021-06-01
“... was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate...”

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