[1]
T. Nikitchina, T. Manoli, T. Lebedenko, and V. Kozhevnikova, “Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service”, TAPR, vol. 5, no. 3(61), pp. 21–25, Oct. 2021.