Features of the preservation of vitamins in chocolate

Features of the preservation of vitamins in chocolate

Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an important indicator of the quality of chocolate. Different receipts of chocolat...

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Bibliographic Details
Main Authors: Kondrat'ev N. B., Linovskaya N. V., Parashina F. I., Rudenko O. S., Savenkova T. V.
Format: Article
Language:Russian
Published: Murmansk State Technical University 2018-09-01
Series:Vestnik MGTU
Subjects:
vitamin B1
vitamin B2
confectionery
chocolate
storage
Online Access:http://vestnik.mstu.edu.ru/show.shtml?art=1971

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