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...

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Bibliographic Details
Main Authors: M. S. Voronina, N. V. Makarova
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