Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure
Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as i...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/303 |
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