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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| Date: | 2025 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | Ukrainian |
| Published: |
Institute of Engineering Thermophysics of NAS of Ukraine
2025
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| 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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