DETERMINING THE EFFICIENCY OF USING EGG PRODUCTS FOR THE STABILIZATION OF EMULSION WHEN MAKING MILK-CONTAINING CURDS-BASED PRODUCTS
| Main Authors: | Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk |
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| Format: | Article |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/4012012 |