TY  JOUR
TI  FORMATION OF THE MAYONNAISE SAUCE CONSISTENCE WITH THE SOYBEAN RAW MATERIAL USE
KW  mayonnaise sauces
KW  stabilizer “CROWN”
KW  effective viscosity
KW  shear stress
JO  Bulletin of KSAU
AU  Skripko, O.V.
AU  Dotsenko, S.M.
AU  Bogdanov, N.L.
PY  2015
IS  
PB  Krasnoyarsk State Agrarian University