Influence of formation conditions on structurally-mechanical properties of water-oil emulsions

Publikováno v: PNRPU Bulletin. Chemical Technology and Biotechnology. :67-78

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0774035ff49d216a544725955d590c97
https://doi.org/10.15593/2224-9400/2018.3.06

СТАБИЛИЗАЦИЯ ВОДНЫХ ДИСПЕРСНЫХ СИСТЕМ

Publikováno v: WATER AND WATER PURIFICATION TECHNOLOGIES. SCIENTIFIC AND TECHNICAL NEWS; Том 2, № 2 (2010); 28-35
Вода і водоочисні технології. Науково-технічні вісті; Том 2, № 2 (2010); 28-35
Вода и водоочистные технологии. Научно-технические вести; Том 2, № 2 (2010); 28-35

Questions are considered on the mechanism of stabilizing of the natural dispersible systems at treatment surface-active substance (SAS) and high molecular compounds. Pictures are developed of primary influence structurally - mechanical factor in the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::dfedfdccd71285b3b57802a5c0fe7095
http://wpt.kpi.ua/article/view/139393

ПЕРСПЕКТИВИ СТВОРЕННЯ ДОДАТКОВОЇ ВАРТОСТІ ПРИ ПЕРЕРОБЦІ ЗЕРНОВИХ КУЛЬТУР

Autor: ГУЛАВСЬКИЙ, В. Т.¹

Publikováno v: Grain Products & Mixed Fodder's. sep2016, Vol. 63 Issue 3, p10-15. 6p.

Structural and mechanical properties of new sizing compositions based on natural and synthetic water-soluble polymers

Autor: Salokhiddin Mardonov, Khasan Saidov

Publikováno v: Современные инновации, системы и технологии, Vol 1, Iss 3 (2021)

In the article results of studying specific structurally-mechanical properties new developed sizing compositions on the basis of сorn starch and water-soluble synthetic polymeric preparations such as K-4 and uniflock made in Company "Navoiazot" are

Externí odkaz: https://doaj.org/article/356dfcdd474c425abbf80bd15bd8c5ef

Розробка йогурту з молока кіз та овець з плодово-ягідним концентратом

Autor: Shukhrat Velyamov, Assan Ospanov, Dinara Tlevlessova, Raushan Makeeva, Raushan Tastanova

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production; 23-30
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (121) (2023): Технології та обладнання харчових виробництв; 23-30

The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69c21c35b49792966ec010d5db634e2a
https://doi.org/10.15587/1729-4061.2023.272212