The study of forms of bonding marshmallow moisture with different composition by method of thermal analysis
Marshmallow is a sugar confectionary product with increased sugar content and energy value because of the significant content of carbohydrates, in particular sugar-sand. The main drawback of marshmallow is the rapid process of its drying during storage due to the crystallization of sucrose and the g...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2017-11-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1576 |