ТЕХНОЛОГИЧЕСКИЕ РЕЖИМЫ ПОЛУЧЕНИЯ КРИСТАЛЛИЧЕСКОГО ЛИКОПИНА ИЗ КОНЦЕНТРАТА КАРОТИНОИДОВ В МАСЛЕ
Е.В. ЛИСОВАЯ(Weatherford College), Mariet Zhane(Krasnodar Research Institute of Storage and Processing of Agricultural Products), А.С. БОРОДИХИН, Е.П. ВИКТОРОВА(Krasnodar Research Institute of Storage and Processing of Agricultural Products), Т.И. УГРЮМОВА
Cited by 1
Related Papers
Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality
|BIO Web of Conferences|2021|4
Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins
|Food Processing Techniques and Technology|2023|3
RESEARCH OF MICELLE FORMATION OF SOY LECITHINS PHOSPHOLIPIDS IN NON-POLAR SOLVENTS
|Известия вузов Пищевая технология|2020|1
INFLUENCE OF THE COMPOSITION FATTY ACIDS OF PHOSPHOLIPID CONTAINED IN SUNFLOWER LECITHINS ON THE PROCESS OF MICELLE FORMATION IN NONPOLAR SOLVENTS
|Известия вузов Пищевая технология|2021|1