Effect of binding components on the quality indicators of muesli bars (cereal)
The influence of various binding semi-finished products (invert syrups, cavitation invert syrups, and molasses) in the composition of muesli bars (cereal) on their organoleptic and physicochemical parameters is described. The dynamics of the mass fraction of moisture and water activity of such bars during storage have been established.
Authors
- Т. В. Федосенко (ORCID: https://orcid.org/0000-0002-7345-1799)
- М. В. Журавлев (ORCID: https://orcid.org/0000-0003-2276-4426)
- N.B. Kondratyev
Publication Details
- Journal
- Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
- Published
- 2025-01-09
- DOI
- https://doi.org/10.33920/igt-01-2501-06
- Primary Topic
- Food Industry and Aquatic Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00