Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze
Fruit and vegetable raw materials and processed products contain dietary fibers and biologically active substances, so the use of such raw materials in the manufacture of foods increases their nutritional value. In addition, dietary fibers of fruit and vegetable raw materials can influence the techn...
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Russian |
| Publicado em: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
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| coleção: | Пищевые системы |
| Assuntos: | |
| Acesso em linha: | https://www.fsjour.com/jour/article/view/235 |