Martich V. The development of technology of ice cream with wheat germ

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0415U001433

Thesis Registration Form

0415U001433.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

04-03-2015

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

It was studied physical and chemical and structural and mechanical properties, surface activity, as well as forms of connection of wheat germs with water. It was selected the rational modes and methods of their pre-processing for the increase of structuring ability. It was developed new compositions of sweeteners. It was developed typical recipes of milk ice cream with wheat germs. It was defined rational modes of obtaining new kinds of ice cream. It was stupied microbiological indicators of ice cream with wheat germs.

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Files

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