Technology for producing milk chocolate with fat filling based on shea butter and cocoa butter
A. V. Pchelnikova, С. Е. Томашевич, S. E. Tamashevich, А. В. Пчельникова
shea butter dairy products inulin масло ши calcium молочные продукты инулин cocoa butter кальций
Оригинальная аннотация
The article presents the results of experimental studies on the development of technology for milk chocolate with filling enriched with inulin, using a combination of cocoa butter and shea butter fat as the fat component of the filling.
Идентификаторы
Canonical: https://research.holos.house/w/ece0ebea-8795-4323-a15f-f40ab16d1c84