Development of nanotechnologies for curd desserts and fruit and vegetable cryoadditives for their preparation as bas enrichers, structure-forming agents, and colorants [Electronic resource] / R. Pavlyuk, V. Pogarskaya, K. Balabai, A. Pogarskiy, T. Stukonozhenko //
Eastern-European Journal of Enterprise Technologies. - 2019. - Vol. 3, Issue 11-99. - P. 13 - 22.. - DOI 10.15587/1729-4061.2019.169646. Рубрики: Scopus
Доп. точки доступа: Pavlyuk, Raisa Pogarskaya, Viktoriya Balabai, Katerina Pogarskiy, Aleksey Stukonozhenko, Tetiana , Переход по DOI