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pro vyhledávání: '"V. A. Makogonova"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 158-164 (2017)
Was studied the technology of producing whipped products on agar with substitute of egg white with premium wheat flour. Was proved the choice - chicory powder. Determined dispersity of whipped masses and found that with the chicory powder proportion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b8acfc3fdb87b0fc81bec4cd3da8422
https://doi.org/10.20914/2310-1202-2017-1-158-164
https://doi.org/10.20914/2310-1202-2017-1-158-164
