Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Author:

Shydakova-Kameniuka ElenaORCID,Novik AnnaORCID,Zhukov YevheniiORCID,Matsuk YuliiаORCID,Zaparenko AnnaORCID,Babich PhilippORCID,Oliinyk SvitlanaORCID

Publisher

Private Company Technology Center

Subject

Applied Mathematics,Electrical and Electronic Engineering,Management of Technology and Innovation,Industrial and Manufacturing Engineering,Computer Science Applications,Mechanical Engineering,Energy Engineering and Power Technology,Control and Systems Engineering

Reference37 articles.

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2. Zanizdra, V. Vyrobnytstvo pechyva. Baker-Group. Available at: https://uk.baker-group.net/confectionery-formulations-technology-raw-materials-and-ingredients/4264-production-of-biscuits.html

3. A manufacturer's perspective on selected palm-based products;Carr;Asia Pacific Journal of Clinical Nutrition,2005

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5. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions;Brun;Food Research International,2015

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