Dependence of surface tension of fruit puree on temperature exposure
When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrason...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2021-12-01
|
| Series: | Аграрная наука Евро-Северо-Востока |
| Subjects: | |
| Online Access: | https://www.agronauka-sv.ru/jour/article/view/906 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|