Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators [Electronic resource] / M. Samilyk, A. Helikh, T. Ryzhkova, N. Bolgova, Y. Nazarenko //
Eastern-European Journal of Enterprise Technologies. - 2020. - Vol. 2, Issue 11-101. - С. 46 - 51.. - DOI 10.15587/1729-4061.2020.199527. Рубрики: Scopus
Доп. точки доступа: Samilyk, M. Helikh, A. Ryzhkova, Taisia Bolgova, N. Nazarenko, Y. , Переход по DOI