PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and solub...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/718c50803f774f1892a4759ace9c3efc |
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