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STRUCTURAL AND MECHANICAL PROPERTIES AGARIZED JELLY MASS ON THE BASIS OF WHEY
Journal: Synergy of Science (Vol.16, No. 1)Publication Date: 2017-10-31
Authors : Gorlov I.F. Gorte E.A. Denisevich N.N. Mosolova N.I.;
Page : 0-0
Keywords : whey; jelly; vegetable ingredients; viscosity; ability to melting.;
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Abstract
The article presents the results of a comparative evaluation of structural and mechanical properties of samples of single-component and multicomponent jelly masses on the basis of the whey, it was installed that the resistance to melting is shorter, when plant components is less in the composition of the formulation. One-component and three-component jelly have a similar value of viscosity, and indications of two-component jelly differ significantly.
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Last modified: 2017-10-30 03:56:24