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 <front>
  <journal-meta>
   <journal-id journal-id-type="publisher-id">Herald of Technological University</journal-id>
   <journal-title-group>
    <journal-title xml:lang="en">Herald of Technological University</journal-title>
    <trans-title-group xml:lang="ru">
     <trans-title>ВЕСТНИК ТЕХНОЛОГИЧЕСКОГО УНИВЕРСИТЕТА</trans-title>
    </trans-title-group>
   </journal-title-group>
   <issn publication-format="print">3034-4689</issn>
  </journal-meta>
  <article-meta>
   <article-id pub-id-type="publisher-id">63680</article-id>
   <article-categories>
    <subj-group subj-group-type="toc-heading" xml:lang="ru">
     <subject>ТЕХНОЛОГИЯ И АППАРАТЫ ПИЩЕВЫХ ПРОИЗВОДСТВ</subject>
    </subj-group>
    <subj-group subj-group-type="toc-heading" xml:lang="en">
     <subject></subject>
    </subj-group>
    <subj-group>
     <subject>ТЕХНОЛОГИЯ И АППАРАТЫ ПИЩЕВЫХ ПРОИЗВОДСТВ</subject>
    </subj-group>
   </article-categories>
   <title-group>
    <article-title xml:lang="en">ИСПОЛЬЗОВАНИЕ ПИЩЕВОГО СТАБИЛИЗАТОРА В ПРОИЗВОДСТВЕ СЛИВОЧНОГО КРЕМА</article-title>
    <trans-title-group xml:lang="ru">
     <trans-title>ИСПОЛЬЗОВАНИЕ ПИЩЕВОГО СТАБИЛИЗАТОРА В ПРОИЗВОДСТВЕ СЛИВОЧНОГО КРЕМА</trans-title>
    </trans-title-group>
   </title-group>
   <contrib-group content-type="authors">
    <contrib contrib-type="author">
     <name-alternatives>
      <name xml:lang="ru">
       <surname>Борисова</surname>
       <given-names>С В</given-names>
      </name>
      <name xml:lang="en">
       <surname>Borisova</surname>
       <given-names>S В</given-names>
      </name>
     </name-alternatives>
     <email>borsv@rambler.ru</email>
     <xref ref-type="aff" rid="aff-1"/>
    </contrib>
    <contrib contrib-type="author">
     <name-alternatives>
      <name xml:lang="ru">
       <surname>Гизатуллина</surname>
       <given-names>М М</given-names>
      </name>
      <name xml:lang="en">
       <surname>Gizatullina</surname>
       <given-names>M М</given-names>
      </name>
     </name-alternatives>
     <email>mariagiz89@mail.ru</email>
     <xref ref-type="aff" rid="aff-2"/>
    </contrib>
   </contrib-group>
   <aff-alternatives id="aff-1">
    <aff>
     <institution xml:lang="ru">КНИТУ</institution>
     <country>ru</country>
    </aff>
    <aff>
     <institution xml:lang="en">Kazan National Research Technological University</institution>
     <country>ru</country>
    </aff>
   </aff-alternatives>
   <aff-alternatives id="aff-2">
    <aff>
     <institution xml:lang="ru">КНИТУ</institution>
     <country>ru</country>
    </aff>
    <aff>
     <institution xml:lang="en">Kazan National Research Technological University</institution>
     <country>ru</country>
    </aff>
   </aff-alternatives>
   <pub-date publication-format="print" date-type="pub" iso-8601-date="2025-08-01T14:41:51+03:00">
    <day>01</day>
    <month>08</month>
    <year>2025</year>
   </pub-date>
   <pub-date publication-format="electronic" date-type="pub" iso-8601-date="2025-08-01T14:41:51+03:00">
    <day>01</day>
    <month>08</month>
    <year>2025</year>
   </pub-date>
   <volume>17</volume>
   <issue>14</issue>
   <fpage>415</fpage>
   <lpage>417</lpage>
   <history>
    <date date-type="received" iso-8601-date="2023-04-20T16:30:19+03:00">
     <day>20</day>
     <month>04</month>
     <year>2023</year>
    </date>
   </history>
   <self-uri xlink:href="https://vestniktu.ru/en/nauka/article/63680/view">https://vestniktu.ru/en/nauka/article/63680/view</self-uri>
   <abstract xml:lang="ru">
    <p>Исследована возможность использования желатина в качестве стабилизатора сливочного крема. Изучено влияние желатина на органолептические свойства и физико-химические показатели сливочного крема. Показана возможность применения желатина в качестве стабилизатора сливочного крема в концентрации 2%. </p>
   </abstract>
   <trans-abstract xml:lang="en">
    <p>The possibility of using gelatin as a stabilizer of butter cream have been researched. The effect of gelatin on the organoleptic properties and physico-chemical characteristics of butter cream has been found. The possibility of using gelatin as a stabilizer of butter cream in the concentration 2% has been shown. </p>
   </trans-abstract>
   <kwd-group xml:lang="ru">
    <kwd>сливочный крем</kwd>
    <kwd>стабилизатор</kwd>
    <kwd>желатин</kwd>
    <kwd>butter cream</kwd>
    <kwd>stabilizer</kwd>
    <kwd>gelatin</kwd>
   </kwd-group>
   <kwd-group xml:lang="en">
    <kwd>сливочный крем</kwd>
    <kwd>стабилизатор</kwd>
    <kwd>желатин</kwd>
    <kwd>butter cream</kwd>
    <kwd>stabilizer</kwd>
    <kwd>gelatin</kwd>
   </kwd-group>
  </article-meta>
 </front>
 <body>
  <p></p>
 </body>
 <back>
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</article>
