TY  JOUR
TI  STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
KW  Food hydrocolloids
KW  synergism
KW  organoleptic estimation
KW  moisture
KW  water activity
KW  textural characteristics
KW  surface tension
JO  Foods and Raw Materials
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PY  2018
IS  6
PB  Кемеровский государственный университет