TY  JOUR
TI  JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
KW  Fondant
KW  phytonutrients
KW  rheological characteristics
KW  formation
KW  texturization
KW  viscosity
KW  deformation rate
JO  Food Processing: Techniques and Technology
AU  Muratova, E..
AU  Smolikhina, P..
PY  2014
IS  34
PB  Kemerovo State University