AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

The effect of raw materials and production process on stress - relaxation texture parameters (hardness, total mechanical work, elastic mechanical work, deformability modulus, relaxation and relaxation work) and physico-chemical properties (protein content, fat content, dry matter, soluble substances...

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Bibliographic Details
Main Authors: Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2020-06-01
Series:Food and Environment Safety
Subjects:
stress-relaxation
hardness
confectionery
density
deformability modulus
Online Access:http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/717/645

Internet

http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/717/645

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