Formation of the mayonnaise sauce consistence with the soybean raw material use
Автор: Skripko O.V., Dotsenko S.M., Bogdanov N.L.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 4, 2015 года.
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The results of research on the substantiation of the stabilizer “CROWN” mass fraction in formulation of mayonnaise sauces and on the establishment of the dependencies of structural-mechanical and rheological characteristics, due to which the consistence of the finished products is formed are given in the article.
Mayonnaise sauces, стабилизатор "crown", stabilizer "crown", effective viscosity, shear stress
Короткий адрес: https://sciup.org/14084258
IDR: 14084258
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