Open AccessOptimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing
Author(s) -
Iryna Tsykhanovska,
Victoria Еvlash,
Alexandr Alexandrov,
Mykola Riabchykov,
Tatуana Нontar,
Barna Khamitova
Publication year - 2018
Language(s) - English
Resource type - Conference proceedings
DOI - 10.24263/res-2018-4
Subject(s) - creaming , viscosity , foaming agent , materials science , volume (thermodynamics) , composite material , food science , chemical engineering , chemistry , thermodynamics , physics , engineering , porosity , emulsion
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