Development and characterization of candies using ingredients with nutritional value

Development and characterization of candies using ingredients with nutritional value

Two candies were designed and evaluated their physical characteristics and stability. Cooling strips or tissue-thin strips flakes fortified with calcium and vitamin D2, the mechanical behavior resulted flexible, soft and deformable samples. The color stability and the maintenance of color appearance...

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Bibliografische gegevens
Hoofdauteurs:	Pérez-Cabrera, Laura Eugenia, Reyes-Bernal, Karina, Godines-Hoyos, Alejandra, Casillas-Peñuelas, Rafael
Formaat:	Online
Taal:	eng
Gepubliceerd in:	Universidad Autónoma de Tamaulipas 2012
Online toegang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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