Specific features of structure formation of foam-like emulsions for muffins

Food systems
Piŝevye sistemy

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

eng | рус

Food systems

Advanced search

Misteneva S.Yu. Specific features of structure formation of foam-like emulsions for muffins. Food systems. 2025;8(4):506-514. (In Russ.) https://doi.org/10.21323/2618-9771-2025-8-4-506-514

Views PDF (Rus): 4

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

Username
Password
	Remember me
Not a user? Register with this site Forgot your password?