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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书目详细资料
Main Authors:	Pérez-Cabrera, Laura Eugenia, Reyes-Bernal, Karina, Godines-Hoyos, Alejandra, Casillas-Peñuelas, Rafael
格式:	Online
语言:	eng
出版:	Universidad Autónoma de Tamaulipas 2012
在线阅读:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
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