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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書目詳細資料
Main Authors:	Pérez-Cabrera, Laura Eugenia, Reyes-Bernal, Karina, Godines-Hoyos, Alejandra, Casillas-Peñuelas, Rafael
格式:	Online
語言:	eng
出版:	Universidad Autónoma de Tamaulipas 2012
在線閱讀:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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