RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER

The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a confectionery semi-finished product was carried out an...

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Autores principales: Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2017
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Acceso en línea:https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf
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