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: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
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Stefan cel Mare University of Suceava
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf |
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