Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation
The food additive "Magnetofood", in the form of a nanopowder with particles the size of (70‒80) nm, has been designed and proposed as an improver for the structure of whipped desserts. "Magnetofood" can both independently form the structural and mechanical properties of whipped m...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-04-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/161855 |