STUDY OF THE WATER STATE AND PHASE TRANSITIONS OF LIQUID IN MILK-PROTEIN SEMI-FINISHED PRODUCTS BELOW 0 DEGREES CELSIUS

Gregoriy Deynichenko, Inna Zolotukhina*, Dmytro Dmytrevskyi, Vitalii Chervonyi,
Dmytro Horielkov, Vasyl Guzenko, Kateryna Sefikhanova

Key words: Crystallization, Glass transition, Melting, Differential scanning calorimetry,
Milk-protein semifinished products, Storage.

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Journal of Hygienic Engineering and Design