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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 3, 2018

41

14.

Lim K.S., Barigou M. Ultrasound-Assisted Generation of Foam.

Industrial & Engineering Chemistry Research.

2010, no. 44(9), pp. 3312–3320.

15.

Magomedov G.O., Lobosova L.A., Oleinikova

A.Ya

.

Khimiko-tekhnologicheskii kontrol' na predpriyatiyakh

khlebopekarnoi, makaronnoi i konditerskoi otrasli (teoriya i praktika)

[Chemical and technological control at

the enterprises of the baking, macaroni and confectionery industry (theory and practice)] . Voronezh, Voronezh

State University of Engineering Technologies Publ., 2014, 76 p.

(In Russian)

16.

Dennehy R.D. Particle Engineering Using Power Ultrasound.

Organic Process Research & Development.

2013,

no. 7(6), pp. 1002–1006.

17.

Vercet A., Oria R., Marquina P., Crelier S., Lopez-Buesa P. Rheological Properties of Yoghurt Made with Milk

Submitted to Manothermosonication.

J Agric Food Chem.

2012, no. 50(21), pp. 6165–6171.

Статья поступила в редакцию 06.11.2018

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