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...

Celý popis

Podrobná bibliografie

Hlavní autoři:	І. Piliugina, M. Artamonova, N. Murlykina, О. Shidakova-Kamenyuka
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Odesa National University of Technology 2019-05-01
Edice:	Harčova Nauka ì Tehnologìâ
Témata:	marshmallow gelatin sunflower oil β-carotene foaming ability foam stability density
On-line přístup:	http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1335
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!