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. V. Pertsevoy, Р. Gurskiy, L. A. Kondrashyna, L. Z. Shilman, O. U. Melnyk, N. Fedak, S. Omel’chenko, V. Kis, І. Lukyanov, T. Mityashkina //
Eastern-European Journal of Enterprise Technologies. - 2019. - Vol. 6: Issue 11-102. - С. 49-56.. - DOI 10.15587/1729-4061.2019.186557. Рубрики: Scopus
Доп. точки доступа: Pertsevoy, F. V. Gurskiy, Petro Kondrashyna, L. A. Shilman, L. Z. Melnyk, O. U. Fedak, Natalia Omel’chenko, Svetlana Kis, Victor Lukyanov, Igor Mityashkina, Tatiana , Переход по DOI