%0 Journal Article
%T FORMATION OF THE MAYONNAISE SAUCE CONSISTENCE WITH THE SOYBEAN RAW MATERIAL USE
%A Skripko, O.V.
%A Dotsenko, S.M.
%A Bogdanov, N.L.
%K mayonnaise sauces, stabilizer “CROWN”, effective viscosity, shear stress
%J Bulletin of KSAU
%D 2015
%N 
%P 4
%I Krasnoyarsk State Agrarian University