Mathematical modeling of the strength of heterogeneous gel forming systems based on gelling agents of polysaccharide and protein origins [Electronic resource] / A. Foshchan, V. Yevlash, V. Potapov //
Journal of Food Science and Technology-Ukraine. - 2022. - Vol. 16, Issue 2. - С. 46-54. - DOI 10.15673/fst.v16i2.2371. Рубрики: Web of Science
Доп. точки доступа: Yevlash, Viktoria Potapov, Volodymyr , Переход по DOI