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ДОСЛІДЖЕННЯ РЕОЛОГІЧНИХ ВЛАСТИВОСТЕЙ ПОЛІКОМПОНЕНТНОГО КОМПЛЕКСУ ВУГЛЕВОДІВ З ГАРБУЗОВИМ ПЮРЕ

In modern technologies for producing functional food products, particular attention is paid to studying the thermophysical properties of multicomponent disperse systems containing ingredients of natural origin. One promising object is pumpkin puree, which has high biological value but is also charac...

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Bibliographic Details
Date:2025
Main Authors: Makarenko, A.A., Avdieieva, L.Yu., Turchyna, T. Ya., Dekusha, H.V.
Format: Article
Language:Ukrainian
Published: Institute of Engineering Thermophysics of NAS of Ukraine 2025
Online Access:https://ihe.nas.gov.ua/index.php/journal/article/view/637
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Journal Title:Thermophysics and Thermal Power Engineering

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Thermophysics and Thermal Power Engineering

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