Research of the microstructure and component composition of food stabilizers
Автор: Arkhipov A.N., Masunov N.A., Pozdnyakova A.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 1, 2012 года.
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The research results of microstructure of such food stabilizers as sodium pyrophosphate SAPP 28 and SAPP 40 are given in the article. The analysis of the received micrographs and component composition of these stabilizers is given. The results of the micrograph mathematical processing are given.
Microstructure, stabilizer, thickener, sodium pyrophosphate, gelling agent
Короткий адрес: https://sciup.org/14082025
IDR: 14082025
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