Technological aspects and requirements to raw materials for increasing the nutritional value of glaze
Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which determines its high caloric content. Modern trends dictate the need to create confectionery products enr...
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| Main Author: | |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/486 |
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