Open AccessDevelopment of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants
Author(s) -
Raisa Pavlyuk,
Viktoriya Pogarskaya,
Ekateryna Balabai,
Aleksey Pogarskiy,
Tetyana Stukonozhenko
Publication year - 2019
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 - 10.15587/1729-4061.2019.169646
Subject(s) - chemistry , food science , pectin , ascorbic acid , homogeneous , raw material , organic chemistry , physics , thermodynamics