Please use this identifier to cite or link to this item:
https://repo.btu.kharkov.ua//handle/123456789/23315| Title: | Food technology using structurants |
| Authors: | Pertsevоy, F. Gurskyi, P. Ladyka, V. Ianchik, M. Krapivnytska, I. Omelchenko, S. Bredykhin, V. Kis, V. Marenkova, T. Garncarek, Z. |
| Issue Date: | 2021 |
| Publisher: | Kharkiv : Dissa+ |
| Citation: | Food technology using structurants: the monograph; F. Pertsevoy, P. Gurskyi, V. Ladyka, [etc.]. Kharkiv : Dissa+, 2021. 252 p. |
| Abstract: | The monograph substantiates and develops the technology of gelled products based on gel formers with changed functional properties. The publication can be useful for a wide range of scientists and practitioners, researchers, graduate students, students majoring in "Food Technology", as well as for practitioners in the food industry and restaurants. |
| URI: | https://repo.btu.kharkov.ua//handle/123456789/23315 |
| ISBN: | 978-617-7927-44-9 |
| Appears in Collections: | Монографії |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Mon_Food technology_2021 .pdf | 3.99 MB | Adobe PDF | View/Open |
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