Application of combined methods for the production of ingredients for the confectionery industry
The production of confectionery products, especially those coated with chocolate or confectionery glaze, faces the challenges of selecting high-quality and technological fatty bases for the glaze or filling on a daily basis. In nature, the amount of vegetable oils that have an optimal fatty acid and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05005.pdf |