STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE | Smykov | Food systems

Food systems
Piŝevye sistemy

eng | рус

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Smykov I.T. STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE. Food systems. 2019;2(3):4-8. https://doi.org/10.21323/2618-9771-2019-2-3-4-8

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)