Open AccessRheological studies of berry sauces with iodine-containing additives
Author(s) -
Tamara Lystopad,
Grygorii Deinychenko,
В Н Пасичный,
Анастасія Шевченко,
Yevhenii Zhukov
Publication year - 2020
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2020-9-3-13
Subject(s) - berry , food science , iodine , rheology , chemistry , botany , biology , materials science , organic chemistry , composite material