Development of milk chocolate technology with specified properties
The composition of milk chocolate is unbalanced, it has high energy value, contains a lot of added sugar with low protein content. The paper studies and substantiates the criteria for the production of milk chocolate with non-traditional protein-containing components. Tasting evaluation of milk choc...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2021-01-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2600 |