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Rhéologie des confitures de fruits

Rhéologie des confitures de fruits

Ioana Stanciu

74,51 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207749454
74,51 €
IVA incluido
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Sobre IBD

Le livre intitulé 'Rhéologie des confitures de fruits' est structuré en trois chapitres : technologie d’obtention de la confiture de myrtilles, technologies de production et méthodes d’obtention des produits à base de framboises, et propriétés rhéologiques de certaines pâtes à tartiner à base de fruits. Le chapitre 1 comprend des sous-chapitres sur les aspects généraux, la confiture de myrtilles et la technologie d’obtention de la confiture de canneberges noires. Le chapitre 2 comprend des sous-chapitres sur les caractéristiques générales des variétés de framboises, l’analyse de l’assortiment de produits à base de framboises, les technologies de production, les méthodes d’obtention de produits à base de framboises, l’analyse sensorielle des fruits et produits à base de framboises et les nouvelles méthodes d’obtention de marmelade de framboises à teneur réduite en saccharose.

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