Determining the effect of formulation components on the physical-chemical processes in a semifinished flour whipped product under programmed changes in temperature [Electronic resource] / F. Pertsevoy, P. Hurskyi, L. Kondrashyna, L. Shilman, O. Melnyk, N. Fedak, S. Omel’chenko, V. Kis, I. Lukjanov, T. Mitiashkina //
Eastern-European Journal of Enterprise Technologies. - 2019. - Vol. 6: Issue 11-102. - P. 49-56.. - DOI 10.15587/1729-4061.2019.186557. Рубрики: Scopus
Доп. точки доступа: Pertsevoy, Fedir Hurskyi, Petro Kondrashyna, L. Shilman, L. Melnyk, O. Fedak, Natalia Omel’chenko, Svetlana Kis, Viktor Lukjanov, I. Mitiashkina, T. , Переход по DOI