DETERMINATION METHODS OF FOOD FIBERS CHARACTERISTICS IN MILK MIXTURES WITH THE MODIFIED FAT COMPOSITION
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Oleksandr Savchenko, Kіra Ovsiienko, Оlena Ochkolyas The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable […]