Open AccessApplication of the vane method in textural characterization of soy-based yogurt
Author(s) -
Igor V. Kovalenko
Publication year - 2021
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-20210128-26
Subject(s) - food science , soy protein , soy milk , characterization (materials science) , soy flour , texture (cosmology) , materials science , computer science , chemistry , artificial intelligence , nanotechnology , image (mathematics)