THE ADVISABILITY OF USING 'COCONUT CREAM' AS RAW MATERIAL FOR PREPARATION OF MOUSSES

Autor:	A.R. Zainutdinova, E.A. Koval, O.A. Penukhina
Rok vydání:	2020
Předmět:	Materials science food Raw material Pulp and paper industry Coconut cream food.food
Zdroj:	Actual issues of the dairy industry, intersectoral technologies and quality management systems
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6ef2e185e7f9aafa7e814388c2f37b20 https://doi.org/10.37442/978-5-6043854-1-8-2020-1-250-254 Zobrazit plný text záznamu