Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba [Electronic resource] / V. Dehtiar, A. Sachko, A. Radchenko, O. Hrynchenko, S. Gubsky //
Engineering Proceedings. - 2025. - Vol. 87, Issue 1. - Ст. 111. - DOI 10.3390/engproc2025087111. Рубрики: Scopus
Додаткові точки доступу: Dehtiar, Valentyna Sachko, A. Radchenko, Anna Hrynchenko, Olha Gubsky, Sergey , Переход по DOI