Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

Autor: Andreeva, Svetlana, Kolesnikova, Marina, Pyvovarov, Yevgen, Khaustova, Tetyana, Dikhtyar, Aliona

Publikováno v: Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових виробництв; 66-73
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (101) (2019): Технологии и оборудование пищевых производств; 66-73
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (101) (2019): Technology and Equipment of Food Production; 66-73

We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.The influence of f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::150923aadc695d4a691c80b68bf57809
http://journals.uran.ua/eejet/article/view/180782