<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'>
<dc:creator>Popel, S.S.</dc:creator>
<dc:creator>Cropotova, J.</dc:creator>
<dc:creator>Parşacova, L.P.</dc:creator>
<dc:creator>Draganova, E.I.</dc:creator>
<dc:creator>Pîrgari, E.P.</dc:creator>
<dc:creator>Colesnicenco, A.I.</dc:creator>
<dc:creator>Pujailo, E.N.</dc:creator>
<dc:creator>Albul (Zîreanova), E.V.</dc:creator>
<dc:date>2018</dc:date>
<dc:description xml:lang='en'><p>The studies belong to a food industry and apply for the determination of composition, parameters quantitative and functional technological of the composition for the heat-stable fillings, which are used in fabrication of bakery and confectionery products. Criterion of heat-stability will be represented by BI (bakery index), which should be in interval 90-100 units for the heat-stable fillings, 80-90 units for the fillings with average heat-stability and under 80 units for heat-unstable fillings. Food fibers like a pectin, starch, gums and other may give heat-stable properties to fillings.</p></dc:description>
<dc:source>Modern Technologies in the Food Industry () 165-170</dc:source>
<dc:subject>fruit filling</dc:subject>
<dc:subject>heat-stable</dc:subject>
<dc:subject>gellan gum</dc:subject>
<dc:subject>Starch</dc:subject>
<dc:title>Optimization of the composition of fillings with heat-stable properties</dc:title>
<dc:type>info:eu-repo/semantics/article</dc:type>
</oai_dc:dc>