STUDY OF WAYS TO REDUCE THE VISCOSITY OF SUNFLOWER LECITHIN
Today, lecithin is the most important by-product of oilseed processing due to its numerous technological properties. Food industry technologists use lecithin as an emulsifier, wetting agent, stabilizer, viscosity regulator, crystal formation, etc. One of the main disadvantages of sunflower lecithin...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2023-07-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/2557 |