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Functional whipped confection of new composition
Was studied the technology of producing whipped products on agar with substitute of egg white with premium wheat flour. Was proved the choice - chicory powder. Determined dispersity of whipped masses and found that with the chicory powder proportion of air bubbles with size of less than 0.3 mm incre...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Voronezh state university of engineering technologies
2017-05-01
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| Colecção: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Assuntos: | |
| Acesso em linha: | https://www.vestnik-vsuet.ru/vguit/article/view/1372 |
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