The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye hydrolysates

29 September 2017

journal article
Published by ITMO University in Processes and Food Production Equipment

https://doi.org/10.17586/2310-1164-2017-10-3-43-52

Abstract

The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye gydrolysates Scientific journal NRU ITMO Series Processes and Food Production Equipment

Keywords

SHOCK
EQUIPMENT
JOURNAL
HYDROLYSATES
NRU
SCIENTIFIC
ITMO
DISINTEGRATING
PROCESSES AND FOOD
GYDROLYSATES

Cited by 3 articles