Open AccessTechnology of flour confectionery products using emulsion obtained in conditions of cavitation processing
Author(s) -
М. А. Талейсник,
Т. В. Савенкова,
Evgeniya Soldatova,
S. Yu. Misteneva,
Inessa Mizinchikova
Publication year - 2018
Publication title -
vestnik mgtu
Language(s) - English
Resource type - Journals
eISSN - 1997-4736
pISSN - 1560-9278
DOI - 10.21443/1560-9278-2018-21-3-505-512
Subject(s) - emulsion , food science , cavitation , pulp and paper industry , chemistry , engineering , organic chemistry , acoustics , physics