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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書誌詳細
主要な著者:	Pérez-Cabrera, Laura Eugenia, Reyes-Bernal, Karina, Godines-Hoyos, Alejandra, Casillas-Peñuelas, Rafael
フォーマット:	Online
言語:	eng
出版事項:	Universidad Autónoma de Tamaulipas 2012
オンライン･アクセス:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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