FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS
In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2022-03-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/150 |