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Mihailo Kravchenko,Larysa Rybchuk,Dina Fedorova,Roman Romanenko,Vladimir Piddubnyi,Inna Danyliuk,Karina Palamarek,Tatiana Marusyak,Tetiana Nezveshchuk-Kohut
Pág. 22 - 33
Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marzipan...
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