MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR

One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the possibility of replacing the traditional sucr...

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Autores principales: Nataliia HRYHORCHAK, Olena UKRAINETS, Alina BILKO, Iryna SOKOLOVSKA, Julya KAMBULOVA
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2017
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Acceso en línea:https://doaj.org/article/d87fc35bfec94872bfaa3b7ad472cce2
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