INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF CELERA ROOT
POWDER OBTAINED BY DRYING WITH MIXED HEAT SUPPLY METHOD
Oleksandra Niemirich, Ihor Ustymenko*, Vladlena Mykhailenko, Vira Zuiko, Iryna Sylka, Andrii Havrysh,
Olena Skyrda, Yuliia Furmanova, Olena Pavliuchenko, Liudmyla Mamchenko, Ruslan Doroshkevych
Key words: Celery root, Dispersion, Moisture absorption coefficient,
Microstructure, Fat retention capacity, Emulsifying ability.
