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Svetlana Andreeva,Marina Kolesnikova,Yevgen Pyvovarov,Tetyana Khaustova,Aliona Dikhtyar
Pág. 66 - 73
We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.The influence of formu...
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