TY  JOUR
TI  Selection of optimal parameters for obtaining whipped products from egg whites
KW  Souffle type whipped products
KW  agar
KW  optimization
KW  production parameters
KW  wheat flour
JO  Food Processing: Techniques and Technology
AU  Magomedov, G.O.
AU  Lobosova, L.A.
AU  Rozhkov, S.A.
AU  Selina, N.A.
PY  2018
IS  48
PB  Kemerovo State University