USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
One of the drawbacks of sugar confectionery is their low physiological value, almost complete absence of essential micronutrients. Creating confectionery fortified with vitamins, macro- and microelements is one of the most urgent tasks of food engineers. In this connection, the aim of the research w...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/42/9.pdf |
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