For citations:
Kalinovskaya T.V., Omelchuk V.I., Gavrilov A.V. Study of the influence of technological factors on the change in the structural and mechanical properties of protracted aerated candy masses based on whey proteins. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(2):128-134. (In Russ.) https://doi.org/10.20914/2310-1202-2022-2-128-134