Open AccessMATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS
Author(s) -
A. Foshchan,
V. Yevlash,
Володимир Олексійович Потапов
Publication year - 2022
Publication title -
food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2409-7004
pISSN - 2073-8684
DOI - 10.15673/fst.v16i2.2371
Subject(s) - gelatin , starch , agar , ingredient , raw material , polysaccharide , food products , potato starch , homogeneous , chemical engineering , materials science , chromatography , chemistry , food science , organic chemistry , thermodynamics , engineering , physics , biology , bacteria , genetics
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