Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids-Reference-Cited by-同舟云学术

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Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

Published:2020-11-18 Issue:2 Volume:44 Page:85-103
ISSN:1843-5157
Container-title:The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology
language:
Short-container-title:Ann.UDJG.FoodTechnology

Author:

Kambulova Yuliia¹,Zviahintseva-Semenets Yuliia¹,Shevchenko Anastasiia²,Kokhan Olena¹

Affiliation:

1. Department of Technology of Bakery and Confectionary Goods, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Ukraine

2. Problem Scientific and Research Laboratory, National University of Food Technologies,68 Volodymyrska street, Ukraine

Publisher

Universitatea Dunarea de Jos din Galati

Subject

Industrial and Manufacturing Engineering,Food Science

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