Open AccessFormation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions
Author(s) -
Olga Vladimirovna Pasko,
П. А. Лисин,
E.Yu. Tarasova
Publication year - 2016
Publication title -
vestnik mgtu
Language(s) - English
Resource type - Journals
eISSN - 1997-4736
pISSN - 1560-9278
DOI - 10.21443/1560-9278-2016-3-593-602
Subject(s) - food science , fermentation , mathematics , particle size distribution , texture (cosmology) , particle size , agronomy , biology , computer science , artificial intelligence , paleontology , image (mathematics)