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Influence of ultrasound on duration of producing of
confectionery
with proteinaceous and fatty emulsions at a continuous cycle of production
by
E. I. Verboloz
,
D. S. Raspopov
,
R. N. Savchenko
Published in
Proceedings of the Voronezh State University of Engineering Technologies
(2018)
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D. S. Raspopov
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E. I. Verboloz
R. N. Savchenko
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Food processing and manufacture
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TP368-456
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bactericidal effect
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emulsion
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minimal power inputs
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neodymium magnets
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production in one device
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quality of pastry
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sunflower phosphatides
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ultrasound radiator
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whey
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