Food technology using structurants

Pertsevoy, F.; Gurskyi, P.; Ladyka, V.; Ianchik, M.; Krapivnytska, I.; Omelchenko, S.; Bredykhin, V.; Kis, V.; Marenkova, T.; Garncarek, Z.

Please use this identifier to cite or link to this item: https://repo.btu.kharkov.ua//handle/123456789/7966

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DC Field	Value	Language
dc.contributor.author	Pertsevoy, F.	-
dc.contributor.author	Gurskyi, P.	-
dc.contributor.author	Ladyka, V.	-
dc.contributor.author	Ianchik, M.	-
dc.contributor.author	Krapivnytska, I.	-
dc.contributor.author	Omelchenko, S.	-
dc.contributor.author	Bredykhin, V.	-
dc.contributor.author	Kis, V.	-
dc.contributor.author	Marenkova, T.	-
dc.contributor.author	Garncarek, Z.	-
dc.date.accessioned	2022-10-05T14:20:25Z	-
dc.date.available	2022-10-05T14:20:25Z	-
dc.date.issued	2021	-
dc.identifier.citation	Food technology using structurants : the Monograph / under the editorship of Gursky P.V., Pertsevoy F.V. Kharkiv : Dissa+, 2021. 252 p.	uk_UA
dc.identifier.isbn	978-617-7927-44-9	-
dc.identifier.uri	https://repo.btu.kharkov.ua//handle/123456789/7966	-
dc.description.abstract	The main raw materials of confectionery are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, wheat flour, starch, fats, which account for 90% of all raw materials. Additional raw materials that give confectionery piquancy, aesthetic appearance, improve the structure, extend the shelf life are jelly formation agents, food acids and dyes, flavors and emulsifiers, foaming and moisture-retaining additives, etc.	uk_UA
dc.language.iso	en	uk_UA
dc.publisher	Kharkiv : Dissa+	uk_UA
dc.subject	thickeners	uk_UA
dc.subject	confectionery	uk_UA
dc.subject	cocoa beans	uk_UA
dc.subject	marmalade products	uk_UA
dc.subject	pastilles	uk_UA
dc.subject	forming agents	uk_UA
dc.title	Food technology using structurants	uk_UA
dc.type	Book	uk_UA
Appears in Collections:	Монографії

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