Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Wiesław Kucia"'
Autor:
Maciej Nastaj, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, Salvador Peréz-Huertas
Publikováno v:
Foods, Vol 12, Iss 7, p 1547 (2023)
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 1
Externí odkaz:
https://doaj.org/article/a7740be705614b248b2dde4b465c3847
