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| Issue | Title | |
| Vol 6, No 1 (2023) | Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Abstract similar documents |
| L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk | ||
| "... кондитерских глазурей с добавлением плодоовощных порошков (с учетом способности последних поглощать жир ..." | ||
| Vol 5, No 2 (2022) | Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder | Abstract similar documents |
| E. V. Mazukabzova, L. V. Zaytseva | ||
| "... кондитерской глазури на примере порошка из свеклы. Исследованы физико-химические показатели порошка из свеклы ..." | ||
| Vol 7, No 2 (2024) | Technological aspects and requirements to raw materials for increasing the nutritional value of glaze | Abstract similar documents |
| E. V. Mazukabzova | ||
| "... . Введение тонкоизмельченных добавлений в виде плодоовощного порошка в рецептуру глазури может повлечь ..." | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| "... различных структурообразователей, таких как агар, пектин, желатин, на направление и скорость процессов ..." | ||
| 1 - 4 of 4 Items | ||
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