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- W3138928083 abstract "Rheological properties of model systems of semi-finished products, components of which are fermented and condensed milk whey with a low lactose content and puree of pumpkin pulp, were investigated. The influence of the ratio of components on the formation of structure-forming indicators is established. The use of semi-finished products is justified as a basis for emulsion-type sauces." @default.
- W3138928083 created "2021-03-29" @default.
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- W3138928083 date "2020-10-10" @default.
- W3138928083 modified "2023-10-01" @default.
- W3138928083 title "Rheological properties of model systems of semi-finished products based on condensed low-lactose whey" @default.
- W3138928083 doi "https://doi.org/10.30721/fsab2020.v3.i2.81" @default.
- W3138928083 hasPublicationYear "2020" @default.
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