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

by Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK
Published 2017-09-01

Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant

by Mariia Ianchyk, Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh
Published 2018-08-01