id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-515	HRYHORCHAK, Nataliia; UKRAINETS, Olena; BILKO, Alina; SOKOLOVSKA, Iryna; KAMBULOVA, Julya	MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR	2017	6	.pdf	application/pdf	2710	146	58	The diagram (figure 3) shows that the pH values of cream samples are optimal for the growth of microorganisms. To stabilize the structure of egg-white foam, a complex of natural stabilizers – pectin and sodium alginate was introduced in cream recipe.	cache/fens-515.pdf	txt/fens-515.txt