Work

Investigation of the Technological Properties of Melanin for Use in the Composition of Cocoa-containing Confectionery Glazes

Year: 2021

Type: article

Abstract: ИССЛЕДОВАНИЕ ТЕХНОЛОГИЧЕСКИХ СВОЙСТВ МЕЛАНИНА ДЛЯ ИСПОЛЬЗОВАНИЯ В

Source: XXI Century Resumes of the Past and Challenges of the Present plus

DOI: 10.46548/21vek-2021-1056-0031

Authors: E.A Kadritskaya, M.N Shkolnikova

Institution: Ural State University of Economics

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

OpenAlex ID: W4200528003

FWCI:

Cites: 11

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Related to: 10