00713naa#a2200217#i#450# EN\\bibl\79481 20260218105056.3 1819-4036 20160925b2016####ek#y0engy0150####ca RUS RU ENTROPY COMPONENT IN THE EQUATION OF GIBBS-HELMHOLTZ TO CHARACTERIZE CHANGES IN THE DEGREE OF ASSIMILATION OF CULINARY DISHES Journal article Krasnoyarsk Krasnoyarsk State Agrarian University 2016 6 с. Journal article local . [641. 1/.3.047:543.613]:[536.75:66.081] RUS Poznyakovsky V M Aleksanyan I Y Nugmanov A H Fomenko E V vestnik.kgau.ru