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Stadnyk, I., Bodnarchuk, O., Kopylova, K., Petrov, P., Bal-Prylypko, L. and Narizhnyy, S. 2021. Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems. Potravinarstvo Slovak Journal of Food Sciences. 15, (Sep. 2021), 741–748. DOI:https://doi.org/10.5219/1389.