FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM

The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the...

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Bibliographic Details
Main Authors: Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2022-06-01
Series:Food and Environment Safety
Subjects:
β-glucan
fermented ice cream
whey
viscosity
overrun
microstructure
Online Access:http://fens.usv.ro/index.php/FENS/article/view/888/793

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