Influence of Structure Formers on the Rheological Properties of Grain Smoothies

The purpose of the article. During developing technological processes for the production of grain smoothies, it is necessary to determine how the organoleptic and related structural and mechanical properties change during storage using structure-forming agent. The smoothie structure undergoes change...

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Bibliographic Details

Published in:	Ресторанний і готельний консалтинг: Інновації
Main Authors:	Serhii Neilenko, Myroslav Kryvoruchko
Format:	Article
Language:	English
Published:	Kyiv National University of Culture and Arts Publishing Center 2019-12-01
Subjects:	в’язкість напруга зсуву реологія смузі структурно-механічні властивості термін зберігання
Online Access:	http://restaurant-hotel.knukim.edu.ua/article/view/188207