Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review

by E. V. Kazantsev, N. B. Kondratyev, M. V. Osipov, O. S. Rudenko
Published 2020-09-01

Determination of sources of sulfur dioxide in confectionery

by N. B. Kondratyev, E. V. Kazantsev, M. V. Osipov, O. S. Rudenko, E. N. Krylova
Published 2019-03-01

Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients

by O. S. Rudenko, N. B. Kondratiev, M. V. Osipov, I. A. Belova, M. A. Lavrukhin
Published 2020-09-01

Management of moisture transfer processes during the storage of confectionery with a jelly-like consistency

by E. V. Kazantsev, N. B. Kondratyev, M. V. Osipov, O. S. Rudenko, N. V. Linovskaya
Published 2021-01-01

The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade

by N. B. Kondratyev, E. V. Kazantsev, M. V. Osipov, A. E. Bazhenova, N. V. Linovskaya
Published 2021-01-01