id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-124	RYABOKON, Natalija Valeriivna; RINDYUK, Dmitro Viktorovich; SHPAK, Maksim Sergiyovuch; KOMISAR, Kseniya Romanivna	TECHNOLOGICAL FEATURES OF COMBINING CONDENSED CANNED MILK WITH SUGAR AND FRUIT-BERRY SYRUPS DURING PROCESSING	2016	6	.pdf	application/pdf	2674	141	57	In condensed milk with sugar lactose is crystallized according to the kinetic molecular theory in two stages: at the first stage emergence of centers of crystallization happens, at the second - increase of crystals quantity appears [1, 2]. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, Issue 4 – 2014 Natalija Valeriivna RYABOKON, Dmitro Viktorovich RINDYUK, Maksim Sergiyovuch SHPAK, Kseniya Romanivna KOMISAR, Technological f eatures of combination during production of condensed canned milk with sugar and fruit -berry syrups, Volume XIII, Issue 4 – 2014, pag. 354 – 359 355 It also will help producers to diversify taste range of products, expand the sphere of using CCM (in the confectionery industry - as fillers in catering organizations – as filler like topping).	cache/fens-124.pdf	txt/fens-124.txt