[Some aspects of the modeling balanced fetacidic structure in sprets].
Information about the development of a method of fatty basis of food inverse emulsion (spread) modeling is given in the article. Theoretical substantiation of creation of a balanced fatty product of functional purpose is described in the article. Practical research results of spread fatty basis creation from palm, soya and rape oil are presented.
Samoĭlov
A V
AV
Kochetkova
A A
AA
Severinenko
S M
SM
Baĭkov
V G
VG
D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005504:Food Analysis; D008962:Models, Theoretical; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry
D004041:Dietary Fats; D004655:Emulsions; D005227:Fatty Acids; D010938:Plant Oils