00605naa#a2200205#i#450# EN\\bibl\78821 20260222234010.7 1819-4036 20150425b2015####ek#y0engy0150####ca RUS RU FORMATION OF THE MAYONNAISE SAUCE CONSISTENCE WITH THE SOYBEAN RAW MATERIAL USE Journal article Krasnoyarsk Krasnoyarsk State Agrarian University 2015 4 с. Journal article local . 664:541.18.05 RUS Skripko O V Dotsenko S M Bogdanov N L vestnik.kgau.ru