RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS

by Iryna SHEVCHENKO, Viktoriya ZHUK, Galyna POLISHCHUK, Tatyana OSMAK
Published 2020-03-01

Determining the effect of casein on the quality indicators of ice cream with different fat content

by Galyna Polishchuk, Nataliia Breus, Irina Shevchenko, Victoriya Gnitsevych, Tatiana Yudina, Galyna Nozhechkina-Yeroshenko, Tetiana Semko
Published 2020-08-01