Effect of aeration on physicochemical, color and texture characteristics of confectionery foams

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Effect of aeration on physicochemical, color and texture characteristics of confectionery foams

机译：曝气对糖果泡沫的物理化学，颜色和纹理特征的影响

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Introduction. The aim of this research was to determine the aeration process effect and the importance of raw materials on the quality characteristics of foams used in confectionery.

机译：介绍。该研究的目的是确定曝气过程效应和原材料对糖果中使用的泡沫质量特征的重要性。

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《Progress in Artificial Intelligence》 |2020年第1期|共12页
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正文语种 eng
中图分类计算技术、计算机技术;
关键词
Confectionery; Foams; Air bubbles; Texture; Color;

机译：糖果;泡沫;气泡;纹理;颜色;

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Effect of aeration on physicochemical, color and texture characteristics of confectionery foams

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