TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE
Inorganic iodine compounds allowed for the enrichment of food products do not always provide the necessary concentration of iodine, the stability and the uniformity of the distribution, often change color and flavor characteristics of the product. More promising, thermostable, chemically inert in th...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2016-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/40/9.pdf |