Structural and rheological behaviour of mayonnaise-type emulsions containing aquafaba and functional oil blends [Electronic resource] / Y. Svishchova, A. Sachko, S. Gubsky, O. Stabnikova, O. Paredes-Lopez //
Ukrainian Food Journal. - 2025. - Vol. 14, Issue 4. - P. 683-697. - DOI 10.24263/2304-974X-2025-14-4-7. Рубрики: Web of Science Scopus
Додаткові точки доступу: Svishchova, Yana Sachko, A. Gubsky, Sergii Stabnikova, O. Paredes-Lopez, O. , Переход по DOI