Scientifically based production criteria for chocolate semi-finished products using fruit and vegetable powders
Chocolate glaze consists mainly of sugar (50%) and fat (35%) and is a high-calorie semi-finished product with a high content of simple carbohydrates. The standard for glaze provides the possibility of producing chocolate glaze with fruit and vegetable components, which reduces the content of simple...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2019-12-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2332 |