THE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTER.

Autor: Stadnyk, Igor, Piddubnuy, Volodymyr, Kravchenko, Mykhail, Rybchuk, Larysa, Balaban, Stepan, Veselovska, Taisia

Publikováno v: Slovak Journal of Food Sciences / Potravinarstvo; 2021, Vol. 15 Issue 1, p318-329, 12p, 2 Color Photographs, 7 Charts, 3 Graphs