Open AccessFORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS
Author(s) -
Егор Валерьевич Казанцев,
Н. Б. Кондратьев,
О. С. Руденко,
N.A. Petrova,
I. A. Belova
Publication year - 2022
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2022-5-1-64-69
Subject(s) - pectin , chemistry , rheology , recipe , sugar , citric acid , egg white , organoleptic , food science , chemical engineering , materials science , composite material , engineering