Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Dmitry A. Kazartsev"'
Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
Autor:
Inessa V. Plotnikova, Gazibeg O. Magomedov, Dmitry A. Kazartsev, Magomed G. Magomedov, Konstantin К. Polyanskiy, Viktor E. Plotnikov
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 207-219 (2024)
When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture.
Externí odkaz:
https://doaj.org/article/a955ad1a8d9246b2abd251d423fcab3e
