Open AccessStudy of stability of indicators of fruit emulsion saucees using dry whey and pyrogenic silicon
Author(s) -
V. Pasichnyi,
T. Khorunzha,
О. Fursik,
V. Rudiuk
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-5-20
Subject(s) - emulsion , silicon , chemistry , food science , environmental science , organic chemistry