STUDY OF EFFECT OF COMPOSITION OF WALL MATERIAL OF INCAPSULATED WALNUT OIL ON STRUCTURE AND QUALITY OF MILK FONDANT-Reference-Cited by-同舟云学术

STUDY OF EFFECT OF COMPOSITION OF WALL MATERIAL OF INCAPSULATED WALNUT OIL ON STRUCTURE AND QUALITY OF MILK FONDANT

Published:2022-08-03 Issue:3 Volume:60 Page:332-344
ISSN:1817-7239
Container-title:Proceedings of the National Academy of Sciences of Belarus. Agrarian Series
language:
Short-container-title:Vescì Nacyânalʹnaj akadèmìì navuk Belarusì. Seryâ agrarnyh navuk

Author:

Vaskina V. A.¹^ORCID,Kandrokov R. K.¹^ORCID,Bykov A. A.²,Novozhilova E. S.³

Affiliation:

1. Moscow State University of Food Production

2. Moscow Institute of Physics and Technology (National Research University)

3. Belarusian State University of Food and Chemical Technologies

Publisher

Publishing House Belorusskaya Nauka

Subject

General Medicine

Reference27 articles.

1. Balykhin M. G., Butkovskii V. A., Il’ina O. A., Shchetinin M. P., Iunikhina V. S., Labutina N. V., Feidengol’d V. B., Bogatyreva T. G., Tsyganova T. B., Shatnyuk L. N. Grain, flour and bread of Russia. Production – storage – processing – market. Moscow, Prospekt Publ., 2020. 564 p. (in Russian).

2. Baulina T. V., Zaitseva L. V., Osipov M. V., Bazhenova A. E. Fondant sweets enriched with beta-carotene. Vestnik KrasGAU = Bulletin of KrasGAU, 2021, no. 9 (174), pp. 179–186 (in Russian). https://doi.org/10.36718/1819-4036-2021-9-179-186

3. Vaskina V. A., Butin S. A., Veretennikova E. V., Mukhamediev Sh. A. Creation of linseed oil emulsion, the encapsulated protein-polysaccharide mixture. Konditerskoe proizvodstvo = Confectionery Manufacture, 2016, no. 5, pp. 10–15 (in Russian).

4. Vaskina V. A., Panchenko Yu. Yu., Orekhova S. S. Encapsulation of sesame oil in jelly fruit marmalade. Konditerskoe proizvodstvo = Confectionery Manufacture, 2017, no. 2, pp. 13–15 (in Russian).

5. Vaskina V. A., Dvoeglazova A. A. The use of milk whey to create an emulsion-foam structure in the cream. Pishchevaya industriya [Food Industry], 2019, no. 2 (40), pp. 26–29 (in Russian).