Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation [Electronic resource] / I. Tsykhanovska, V. Evlash, A. Alexandrov, B. Khamitova, K. Svidlo, O. Nechuiviter //
Eastern-European Journal of Enterprise Technologies. - 2019. - Vol. 2, Issue 11-98. - С. 45 - 55.. - DOI 10.15587/1729-4061.2019.161855. Рубрики: Scopus
Доп. точки доступа: Tsykhanovska, I. Evlash, Viktoria Alexandrov, A. Khamitova, B. Svidlo, K. Nechuiviter, O. , Переход по DOI