Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder

E. V. Mazukabzova; L. V. Zaytseva

Food systems
Piŝevye sistemy

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Mazukabzova E.V., Zaytseva L.V. Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder. Food systems. 2022;5(2):132-138. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-2-132-138

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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