STUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED SUBSTANCES FOR THE PRODUCTION OF MARSHMALLOWS
The article presents the results of studying the foaming properties of gelatin with solubilized substances by Rauch’s method. To improve the nutritional value of gelatin, deodorized refined sunflower oil with β-carotene was used. It has been proved that gelatin with solubilized substances can be use...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Odesa National University of Technology
2019-05-01
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| シリーズ: | Harčova Nauka ì Tehnologìâ |
| 主題: | |
| オンライン･アクセス: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1335 |
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