INVESTIGATION OF THE INFLUENCE OF GLYCERIN ON RHEOLOGICAL CHARACTERISTICS OF MARZIPAN PASTES WITH DRY MINERALIZED WHEY

INVESTIGATION OF THE INFLUENCE OF GLYCERIN ON RHEOLOGICAL CHARACTERISTICS OF MARZIPAN PASTES WITH DRY MINERALIZED WHEY

There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pastes with DDW, used for covering confectionary produc...

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Bibliographic Details
Main Authors: Mihailo Kravchenko, Dina Fedorova, Larysa Rybchuk, Roman Romanenko, Vladimir Piddubnyi, Inna Danyliuk, Karina Palamarek, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut
Format: Article
Language:English
Published: Scientific Route OÜ 2020-01-01
Series:EUREKA: Life Sciences
Subjects:
marzipan paste
dry demineralized whey
glycerin
rheological characteristics
Online Access:http://eu-jr.eu/life/article/view/1120/1085

Internet

http://eu-jr.eu/life/article/view/1120/1085

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