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...
Bewaard in:
| Hoofdauteurs: | , , , |
|---|---|
| Formaat: | Online |
| Taal: | eng |
| Gepubliceerd in: |
Universidad Autónoma de Tamaulipas
2012
|
| Online toegang: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
