id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-580	GREK, Olena; OSMAK, Tatyana; CHUBENKO, Larisa; MYKHALEVYCH, Artur	TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT	2018	8	.pdf	application/pdf	3593	136	50	The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Scientists have already developed a technology of ice cream with the addition of cheese sour milk low-fat obtained by acid coagulation of milk proteins [4] and a frozen dessert enriched with soy protein component	cache/fens-580.pdf	txt/fens-580.txt