TY  JOUR
TI  Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
KW  Emulsifiers
KW  hydrophilic-lipophilic balance
KW  surface-active properties
KW  coagulation structures
KW  crystallization structures
KW  fatty acid composition
JO  Food Processing: Techniques and Technology
AU  Tereshchuk, L.V.
AU  Zagorodnikov, K.A.
AU  Starovoitova, K.V.
AU  Viushinskij, P.A.
PY  2022
IS  51
PB  Kemerovo State University