%0 Journal Article
%T Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
%A Arapov, V.M.
%A Plotnikova, I.V.
%A Kazartsev, D.A.
%A Polansky, K.K.
%A Magomedov, G.O.
%A Kopylov, M.V.
%A Plotnikov, V.E.
%K Sugar, starch molasse, moisture binding capacity, water activity, confectionery production
%J Food Processing: Techniques and Technology
%D 2024
%N 54
%P 15
%I Kemerovo State University