THE WORKING OUT OF TECHNOLOGICAL PARAMETERS OF CITRON PECTIN PREPARATION FOR STABILIZATION OF IODIZED SOY-FATTY EMULSIONS
The article presents research materials aimed at developing the technology of iodized soy-fat emulsions using citrus pectin as a stabilizer. The authors prove the expediency of its use in the production of emulsions. As a result of studying the stability and yield strength of exemplary emulsion, the...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/318 |
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