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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	Pérez-Cabrera, Laura Eugenia, Reyes-Bernal, Karina, Godines-Hoyos, Alejandra, Casillas-Peñuelas, Rafael
स्वरूप:	Online
भाषा:	eng
प्रकाशित:	Universidad Autónoma de Tamaulipas 2012
ऑनलाइन पहुंच:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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