An experimental study regarding the influence of the relationship between recipe
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CROPOTOVA, Janna, POPEL, Svetlana, PARSHAKOVA, Lidia, CONDRAŞOVA, Iulia. An experimental study regarding the influence of the relationship between recipe. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 310-315. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

An experimental study regarding the influence of the relationship between recipe


Pag. 310-315

Cropotova Janna, Popel Svetlana, Parshakova Lidia, Condraşova Iulia
 
Practical Scientific Institute of Horticulture and Food Technology
 
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

Our research was designed in aim to elaborate a thermo-stable fruit filling for bakery products. In order to test the heat-stability of prepared fruit fillings with a minimal number of experiments while reducing time, materials and energy we investigated and determined the optimal ratio of recipe components through experimental design technique. This paper deals with a practical study of thermo-stable properties of fruit fillings through experimental design method that allows to describe the main interactions between the response variable expressed through bakery index which defines fruit filling’s heat-stability and two critical factors that affect it.

Cuvinte-cheie
pectin, fruit filling, experimental design