gec
 2020
DOI: 10.30890/2709-1783.2023-25-01-004
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Use of Ingredients of Domestic Production in Marzipane Masses Recipes

Igor Stadnyk
1
,
Volodymyr Piddubnyi
2
,
P.P. Havrylko3
et al.

Abstract: The work examines the positive influence of dry demineralized whey and glycerin on the characteristics of model compositions of marzipan pastes.The results of researches of rheological and adhesion characteristics of marzipan pastes with dry

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