The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream
Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentr...
Main Authors: | , |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Voronezh state university of engineering technologies
2016-11-01
|
Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
Subjects: | |
Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/982 |