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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| 主要な著者: | , , , |
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| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2012
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| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47 |
| タグ: |
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