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Tatiana Belemets,Irina Radzievskaya,Nataliia Yushchenko,Uliana Kuzmyk
Pág. 14 - 23
The appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functi...
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