Study of the Vaccinium vitis-ida6a pomace effect on the rheological properties of dessert sauces

Study of the Vaccinium vitis-ida6a pomace effect on the rheological properties of dessert sauces

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Veröffentlicht in:International Conference on Food Science and Biotechnology (2021 : Jekaterinburg) International Conference on Food Science and Biotechnology (FSAB 2021)
1. Verfasser: Shkolnikova, M. N. (VerfasserIn)
Weitere Verfasser: Averyanova, E. V. (VerfasserIn), Chugunova, O. V. (VerfasserIn)
Pages:2021
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Sprache:eng
Veröffentlicht: 2021
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