TY  JOUR
TI  Rheological Properties of Mayonnaise with Non-Traditional Ingredients
KW  Mayonnaise
KW  rheological properties
KW  homogenization
KW  honey
KW  vegetable oil
KW  carbohydrates
JO  Food Processing: Techniques and Technology
AU  Bredikhin, S.A.
AU  Martekha, A.N.
AU  Andreev, V.N.
AU  Kaverina, Y.E.
AU  Korotkiy, I.A.
PY  2022
IS  52
PB  Kemerovo State University