טוען...
USING BIOPOLYMERS TO STABILIZE THE PROTEIN OXYGEN FOAM
The cottage cheese whey as an oxygen cocktail foaming base and natural juices as a flavoring ingredient are analyzed. The lifetime of foam generated by the serum proteins is not long: foam falls off rapidly; because from the foam liquid is released (syneresis). The effects of plant polysaccharides o...
שמור ב:
| Main Authors: | , , |
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| פורמט: | Artigo |
| שפה: | Russo |
| יצא לאור: |
Voronezh state university of engineering technologies
2013-10-01
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| סדרה: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| נושאים: | |
| גישה מקוונת: | https://www.vestnik-vsuet.ru/vguit/article/view/675 |
| תגים: |
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