TY  JOUR
TI  INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
KW  Model basic product
KW  vegetative ingredients
KW  mass fractions of dry substances
KW  fat
KW  fiber
KW  viscosity
KW  Reynolds number.
JO  Food Processing: Techniques and Technology
AU  Vitchenko, A.S.
AU  Gavrilova, N.B.
PY  2013
IS  28
PB  Kemerovo State University