id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-241	LUGOVSKA, Oksana; SIDOR, Vasilij	USE OF EMULSIONS IN PRODUCTION RESTAURANTS AND FOOD INDUSTRY	2017	11	.pdf	application/pdf	5614	249	50	Therefore, given the level of stability and moisture product, and taking into account the price of the emulsion obtained, the optimum water content and stabilizer for oil phase emulsions of gum arabic are 5% and 10% emulsion (№ 7) respectively. When increasing oil phase content of 8 to 14% of gum arabic emulsion, the average particle size increased from 0.51 to 1.10 microns, viscosity - from 14 to 18 cP, turbidity - from 168 to 240 NTU, density - from 1.03 to 1.10 g / cm3.	cache/fens-241.pdf	txt/fens-241.txt