%0 Journal Article
%T JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
%A Muratova, E..
%A Smolikhina, P..
%K Fondant, phytonutrients, rheological characteristics, formation, texturization, viscosity, deformation rate
%J Food Processing: Techniques and Technology
%D 2014
%N 34
%P 4
%I Kemerovo State University