摘要 : Formulation of a candy product containing honey as 1 of its ingredients was optimized using response surface methodology. Honey (10-50%), butter (0-30%), starch (10-40%), skim milk powder (SMP; 0-24%) and pectin (0-6%) were the in... 展开
作者 | Dibyakanta Seth~ Mishra~ H. N. |
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作者单位 | |
期刊名称 | 《American journal of food technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BUTTER CANDY COLOUR DRIED FOODS HARDNESS HONEYS INSTANT FOODS MECHANICAL PROPERTIES MILK MOISTURE CONTENT PECTIC SUBSTANCES PECTINS SKIM MILK POWDERS STARCH SUGAR CONFECTIONERY Cocoa chocolate and sugar confectionery products Sugar confectionery |
馆藏号 | N2008EPST0005689 |