The chemical interactions occurring in the process of gelation in a system based on low-esterified pectin and amidated free calcium ions, the source of which is the egg shell powder.
Research result. Business and Service Technologies is included in the scientific database of the RINTs (license agreement No. 765-12/2014 dated 08.12.2014).
The journal is included in the list of peer-reviewed scientific publications recommended by the Higher Attestation Commission (as of 25.12.2020 (№ 1590)). vak.minobrnauki.gov.ru
The journal materials and website are licensed under Creative Commons «Attribution» 4.0 International.
Editors Office: chief editor Natalia A. Zaitseva, e-mail: RR_BusService@bsu.edu.ru, phone: (4722) 301284.
While nobody left any comments to this publication.
You can be first.