MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS
In 2013, WHO adopted the “Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013‒2020” that set strategic goals for food manufacturers. The goals included lower fat content, complete elimination of trans fats, lowering the energy value of products. Tortes and cakes are hi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2019-10-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1471 |