id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-58	VASHEKA, Oksana; NIEMIRICH, Aleksandra; PETRUSHA, Oksana; DROZD, Natalya	INVESTIGATION OF THE EFFECT OF VEGETABLE POWDERS ON AQUEOUS AND OIL PHASE IN BUTTER PASTE	2016	7	.pdf	application/pdf	3521	167	51	The presence of diffuse peak in the total heat capacity curve and Gaussian one at 7,8°C indicates the completion of melting triglyceride fraction in the crystal- Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 4 – 2015 Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 345 – 351 350 melting fat phase of the product. On the basis of microstructure analysis, we studied the structural elements that formed plant components with the fat and aqueous phases salt butter paste, as well as we determined the size and distribution of droplets characterized by plasma product.	cache/fens-58.pdf	txt/fens-58.txt