“cream” için 4 makale
International Journal InternaukaCilt 2018/4, Sayı 4
Protein creams have low nutritional and biological value, due to low content of vitamins, micro- and macroelements. The article presents ways to solve the problem proposed by scientists, enrichment with vitamins and minerals due to fruit and vegetable purees, the …
International Journal InternaukaCilt 2017/18, Sayı 18
The article presents the results of determination of the cryoscopic temperature of cream with low fat content. The influence of sodium alginate and j-carrageenan on the nature of freezing of water in the system is shown. The explanation of the …
International Journal InternaukaCilt 2018/5, Sayı 5
The antioxidant activity of plant raw materials in the technology of cream for restaurants
International Journal InternaukaCilt 2017/2-legacy-2807, Sayı 2
One of the solutions of excessive use of sugar problem suggested a decrease in its concentration in the manufacture of egg-white creams for cakes and pastries. Article shows the research results of sorption processes that occur in the egg-white foams …