ИЗУЧЕНИЕ СОРБЦИОННЫХ ПРОЦЕССОВ В БЕЛКОВЫХ КРЕМАХ ПОНИЖЕННОЙ САХАРОВМЕСТИМОСТИ ВО ВРЕМЯ ХРАНЕНИЯ
International Journal InternaukaCilt 2017/2-legacy-2807, Sayı 2
One of the solutions of excessive use of sugar problem suggested a decrease in its concentration in the manufacture of egg-white creams for cakes and pastries. Article shows the research results of sorption processes that occur in the egg-white foams …