Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
The World Health Organization insists on limiting easily digestible carbohydrates, saturated fats, and trans-isomers of fatty acids in human diet. Therefore, formulations of high-calorie confectionery products have to be modified. The research objective was to develop confectionery creams with a mod...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2022-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/20632/20606/ |