Influence of Structure Formers on the Rheological Properties of Grain Smoothies
The purpose of the article. During developing technological processes for the production of grain smoothies, it is necessary to determine how the organoleptic and related structural and mechanical properties change during storage using structure-forming agent. The smoothie structure undergoes change...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kyiv National University of Culture and Arts Publishing Center
2019-12-01
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| coleção: | Ресторанний і готельний консалтинг: Інновації |
| Assuntos: | |
| Acesso em linha: | http://restaurant-hotel.knukim.edu.ua/article/view/188207 |
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