ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

The analysis of laws of ageing gel formation components In connection with manufacture from them drinks

Abstract
Process ageing of gels of components of milk in connection with possibility there is using in technology of dairy drinks is studied. Changes are investigated, occurring shchih in interphase structures of biopolymers in the course of storage gel components. It is chosen types gel and a way of processing of gels in connection with is polzovaniem it in technology of dairy drinks. The analysis of change of the relative maintenance of functional groups in gel of components is carried out
Keywords
Gel ageing, dairy drink, gel formation, a component, change of propertie
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Abstract
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