TY  JOUR
TI  Hydrocolloid effect on the stabilization of vegetable purees  in the process of freezing, refrigerating and defrosting
KW  Hydrocolloids
KW  vegetable purees
KW  frost
KW  puree texture
KW  inulinHydrocolloids
KW  vegetable purees
KW  frost
KW  puree texture
KW  inulin
JO  Foods and Raw Materials
AU  Нугманов, А.Х.
AU  Хаджисиму, П..
AU  Титова, Л.М.
AU  Алексанян, И.Ю.
AU  Шамова, М.М.
PY  2018
IS  6
PB  Кемеровский государственный университет