The effect of invertase concentration on quality parameters of fondant
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DOI: 10.1007/s13197-019-03894-4
Abstract: Fondant is a saturated sugar solution which is a paste- or cream-like heterogeneous system consisting of a solid phase (saccharose crystals), a liquid phase (saturated saccharose solution and glucose/invert sugar) and a gaseous phase. Fondant… read more here.
Keywords: invertase; effect; invertase concentration; quality parameters ... See more keywords