Open AccessRationale for the technology of emulsion sauces based on protein-carbohydrate semi-products
Author(s) -
Радіон Петрович Никифоров,
Вікторія Альбертівна Гніцевич
Publication year - 2015
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2015.43447
Subject(s) - emulsion , raw material , stabilizer (aeronautics) , carbohydrate , sugar , food science , chemistry , chemical engineering , biochemistry , organic chemistry , engineering , mechanical engineering