STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES
This article presents a physic-chemical study of two types of mashed potatoes (mango and raspberry) that make up the truffle candies, as well as the possibility of using freeze-dried berries in handmade chocolate products. As a result of the study, it was found that adding fruit and berry puree to t...
שמור ב:
| Principais autores: | , |
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| פורמט: | Artigo |
| שפה: | Russo |
| יצא לאור: |
North-Caucasus Federal University
2022-08-01
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| סדרה: | Современная наука и инновации |
| נושאים: | |
| גישה מקוונת: | https://msi.elpub.ru/jour/article/view/255 |
| תגים: |
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