id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-888	MYKHALEVYCH, Artur; SAPIGA, Victoria; POLISCHUK, Galina; OSMAK, Tatiana	FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM	2022	13	.pdf	application/pdf	5798	292	54	Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. Ice cream made by this technology has low resistance to melting, overrun and empty taste, which emphasizes the need to improve the technology and composition of fermented ice cream, in particular acidophilic-whey.	cache/fens-888.pdf	txt/fens-888.txt