Russian methodology for designing multicomponent foods in retrospect
The article summarizes some scientific and practical prerequisites for creating multicomponent foods with desirable quality characteristics and consumer properties. Mathematical methods were used to model a multicomponent product according to the selected parameters of adequacy and quality, dependin...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-04-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/files/archive/15/1.pdf |