DEVELOPMENT OF TECHNOLOGY FOR FONDANT CANDIES WITH THE ENHANCED NUTRITIONAL VALUE ON THE BASIS OF ROASTED SEMI FINISHED CHICORY
Summary. A series of experiments on the preparation of fondant sweets with partial replacement of sugar by 2-4 % of chicory semi-product were carried out. The analysis of differential and integral distribution curves of particles and sucrose crystals in fondant showed that dispersity reduces with th...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2014-10-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/425 |