The Effect of Fruit and Vegetable Powders on the Crystallization and Rheological Properties of Confectionery Glaze

Ella V. Mazukabzova; Larisa V. Zaitseva

Storage and Processing of Farm Products

ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)

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Storage and Processing of Farm Products

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Mazukabzova E.V., Zaitseva L.V. The Effect of Fruit and Vegetable Powders on the Crystallization and Rheological Properties of Confectionery Glaze. Storage and Processing of Farm Products. 2022;(3). (In Russ.) https://doi.org/10.36107/spfp.2022.352

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)

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Storage and Processing of Farm Products

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