Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream
Victoria Sapiga, Galina Polischuk, Magdalena Buniowska, Iryna Shevchenko, Tetiana Osmak
Abstract
Introduction. The aim of the work was to study the effect of oat -glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream.
Topics & Concepts
Food scienceIce creamChemistryGlucanComposition (language)Milk productsAgronomyBiologyBiochemistryPhilosophyLinguisticsFood Industry and Aquatic BiologyFood composition and propertiesMicrobial Metabolites in Food Biotechnology