STUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED SUBSTANCES FOR THE PRODUCTION OF MARSHMALLOWS.
| Autor: | Piliugina, І.1 inna.piliugina@ukr.net, Artamonova, M.2 artamonova_maya@hduht.edu.ua, Murlykina, N.2 natvitmur@ukr.net, Shidakova-Kamenyuka, О.2 shidakovae@gmail.com |
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| Zdroj: | Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 1, p90-97. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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