Discourse of the form and concentration of surfactants to ensure the sustainability foam-emulsive products
Introduction. Development of dry mixes for making spumy and emulsion products are topical, because nowadays there is a tendency to minimize the time spent on the process of cooking, which is achieved by the use of semi finished products high degree of readiness. Materials and metho...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National university of food technologies
2015-05-01
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| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://irbis-nbuv.gov.ua/cgi-bin/irbis_nbuv/cgiirbis_64.exe?C21COM=2&I21DBN=UJRN&P21DBN=UJRN&IMAGE_FILE_DOWNLOAD=1&Image_file_name=PDF/UFJ_2014_3_3_6.pdf |