RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER

Autor: Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK

Publikováno v: Food and Environment Safety, Vol 16, Iss 3, Pp 140-146 (2017)

The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a conf

Externí odkaz: https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf

Вплив порошку банану та вершкового масла на формування кристалічної фази помади цукрової

Autor: Mariia Ianchyk, Alexandra Niemirich, Oksana Petrusha, Nikolay Pogozhikh, Oksana Vasheka

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 35-41 (2018)
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (94) (2018): Technology and Equipment of Food Production; 35-41
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (94) (2018): Технологии и оборудование пищевых производств; 35-41
Східно-Європейський журнал передових технологій; Том 4, № 11 (94) (2018): Технології та обладнання харчових виробництв; 35-41

Taking into consideration modern requirements to technological characteristics of decorative semi-finished products, micronutrient composition, we developed the formulation for the innovative confectionery semi-finished product, which is based on sug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd1bf682679b325795795985d67463c8
https://doi.org/10.15587/1729-4061.2018.140129