Validation of emulsifying properties of semi-finished product based on low-lactose milk whey

by Victoriya Gnitsevych, Tatiana Yudina, Yuliia Honchar, Olena Vasylieva, Liudmyla Diachuk
Published 2020-06-01

THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS

by Victoriya Gnitsevych, Tatiana Yudina, Yuliia Honchar, Olena Vasylieva, Liudmyla Diachuk
Published 2020-06-01

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