Application of the microwave field in jelly products technology
The object of research is the agar-based chocolate-jelly cake technology. Due to the annual decrease in the production of natural jelly-forming agents and their high price, the possibilities of improving the qualitative change in their functional properties are being studied. In this connection, var...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-04-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/226429 |