Open AccessResearch of technological properties of grape skin powder as an functional ingredient of mayonnaise sauce
Author(s) -
Valeriia Ananieva,
Анна Павлівна Бєлінська,
Лідія Василівна Кричковська,
Сергій Олександрович Петров,
I. V. Petrova
Publication year - 2016
Publication title -
tehnologìčnij audit ta rezervi virobnictva
Language(s) - English
Resource type - Journals
eISSN - 2312-8372
pISSN - 2226-3780
DOI - 10.15587/2312-8372.2016.86540
Subject(s) - ingredient , food science , rheology , pectin , emulsion , viscosity , chemistry , polyphenol , raw material , active ingredient , surface tension , materials science , composite material , organic chemistry , bioinformatics , physics , quantum mechanics , biology , antioxidant