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Yulia Honchar Victoriya Gnitsevych

Abstract

Rheological properties of model systems of semi-finished products, components of which are fermented and condensed milk whey with a low lactose content and puree of pumpkin pulp, were investigated. The influence of the ratio of components on the formation of structure-forming indicators is established. The use of semi-finished products is justified as a basis for emulsion-type sauces.

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References

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How to Cite
HONCHAR, Yulia; GNITSEVYCH, Victoriya. Rheological properties of model systems of semi-finished products based on condensed low-lactose whey. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 2, p. 204-211, oct. 2020. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/81>. Date accessed: 26 oct. 2020. doi: https://doi.org/10.30721/fsab2020.v3.i2.81.