Development of products with extended shelf life
The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structur...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/731 |
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