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pro vyhledávání: '"Budrik V.G."'
Publikováno v:
Техника и технология пищевых производств, Vol 41, Iss 2, Pp 84-90 (2016)
In most cases, loose components used in the production of dry yoghurt base have different granular-metric composition and density. Therefore, the development of the effective mixing equipment to obtain dry yoghurt base with a high degree of homogenei
Externí odkaz:
https://doaj.org/article/9f04dc20d66f470eb678f3dce2f84ac8
