Defrosted products with preserved micro- and macrostructure
In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2022-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/177 |