Open AccessA multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons
Author(s) -
Nataliia Nesterenko,
Svitlana Belinska,
Iuliia Motuzka,
Maryna Mardar,
N. Bolila,
Natalia Slobodyanyuk,
Anastasiіa Ivaniuta,
Аlina Menchynska,
Nataliia Holembovska,
Valentyna Israelian
Publication year - 2022
Publication title -
potravinarstvo slovak journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1755
Subject(s) - blanching , food science , mushroom , guar gum , xanthan gum , chemistry , mathematics , botany , biology , materials science , rheology , composite material
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