Researches on thermal and rheological properties of cream- and vegetable spread
Researches of thermal and rheological properties of cream- and vegetable spread are necessary for the scientific substantiation of their obtaining process, namely mixing and crystallization processes. As the object of research, we chose a cream- and vegetable spread, with the following composition:...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2016-07-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/897 |