Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 3, p. 507, doi. 10.24263/2304-974X-2024-13-3-6
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- Publication type:
- Article
Works matching AU Bandura, Uliana
Results: 5
1
2
DETERMINING PATTERNS OF LACTOSE HYDROLYSIS IN LIQUID CONCENTRATES OF DEMINERALIZED WHEY.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 132, n. 11, p. 24, doi. 10.15587/1729-4061.2024.318337
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- Publication type:
- Article
3
DETERMINING THE INFLUENCE OF PLANT-BASED PROTEINS ON THE CHARACTERISTICS OF DAIRY ICE CREAM.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 130, n. 11, p. 6, doi. 10.15587/1729-4061.2024.308635
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- Publication type:
- Article
4
Application of milk protein concentrates in preparation of reduced fat sour cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 429, doi. 10.24263/2304-974X-2022-11-3-8
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- Publication type:
- Article
5
Technological functions of hydrolyzed whey concentrate in ice cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 4, p. 498, doi. 10.24263/2304-974X-2022-11-4-3
- By:
- Publication type:
- Article