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Oksana Bass

National University of Food Technologies

Volodymyrska St, 68

Kyiv

Ukraine

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Study of Rheological Characteristics of Fermented Milk Paste with Spices

Polishchuk, G., Kuzmyk, U., Yushchenko, N., Osmak, T., Kurmach, M., Bass, O., & Kyrychenko, O. (2021). Study of rheological characteristics of fermented milk paste with spices. ScienceRise, (5), 30-34. doi: https://doi.org/10.21303/2313-8416.2021.002141
Number of pages: 5 Posted: 03 Feb 2022
Galyna Polishchuk, Uliana Kuzmyk, Nataliia Yushchenko, Tetiana Osmak, Mykhailo Kurmach, Oksana Bass and Oksana Kyrychenko
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine, National University of Food Technologies and National University of Food Technologies
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Abstract:

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fermented milk pastes, protein, spices, dispersity, rheological properties, degree of syneresis, consistency