TY  JOUR
TI  Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
KW  Sugar
KW  starch molasse
KW  moisture binding capacity
KW  water activity
KW  confectionery production
JO  Food Processing: Techniques and Technology
AU  Arapov, V.M.
AU  Plotnikova, I.V.
AU  Kazartsev, D.A.
AU  Polansky, K.K.
AU  Magomedov, G.O.
AU  Kopylov, M.V.
AU  Plotnikov, V.E.
PY  2024
IS  54
PB  Kemerovo State University