Open AccessGuar Comparative Characteristics and Prospects of Their Use for Sauces Gelation
Author(s) -
A Maria Mukhanova,
S Olesia Iakubova,
Adelya Bekesheva,
R Nailya Aizatulina
Publication year - 2021
Publication title -
industriâ pitaniâ
Language(s) - English
Resource type - Journals
eISSN - 2686-7982
pISSN - 2500-1922
DOI - 10.29141/2500-1922-2021-6-3-7
Subject(s) - guar , materials science , food science , chemistry