1.
Vopr Pitan
; 77(3): 74-8, 2008.
Artículo
en Ruso
| MEDLINE
| ID: mdl-18669337
RESUMEN
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.