The study of foaming capacity of the milk and vegetable module components
Автор: Reshetnik E.I., Utochkina E.A., Kupriyanova G.A., Derzhapolskaya Yu.i
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Рубрика: Биологические науки
Статья в выпуске: 6 (51), 2014 года.
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The article shows the relevance of oxygen cocktails for treatment and prevention purposes and as an aid for a variety of diseases. It gives an analytical overview of the components commonly used in cocktails recipes. Physical and chemical characteristics, organoleptic properties and foaming capacity of whey and soya base are studied.
Oxygen cocktail, composite module, serum, foaming capacity, soya base
Короткий адрес: https://sciup.org/142142964
IDR: 142142964
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