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For citations:

Guliev Z.V., Yakubov K.H., Aliev E.M. Theoretical analysis of hydrodynamics of the cream churning process in a batch butter churn equipped with a Möbius strip working body. Food systems. 2026;9(1):86-97. (In Russ.) https://doi.org/10.21323/2618-9771-2026-9-1-86-97

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru

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