Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
Crossref DOI link: https://doi.org/10.21603/2074-9414-2021-4-915-929
Published Print: 2022-01-12
Update policy: https://doi.org/10.21603/crossmark_policy
Tereshchuk, Lyubov
Zagorodnikov, Konstantin
Starovoitova, Kseniya
Viushinskij, Pavel
