%0 Journal Article
%T INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
%A Vitchenko, A.S.
%A Gavrilova, N.B.
%K Model basic product, vegetative ingredients, mass fractions of dry substances, fat, fiber, viscosity, Reynolds number.
%J Food Processing: Techniques and Technology
%D 2013
%N 28
%P 4
%I Kemerovo State University