Research Project code：9800037183
Update date：Dec. 15, 2003
Studies on long storage technique of raw confectionary in order to control production Effect of raw materials of confectionary on freeze and thawing process
1996 - 1996
Investigating Researcher (3)：
To explain restorability of flour, etc., a major raw material of confectionery, during freezing and thawing process and to study restorability of sugars and oils based on the kinds and content rate of sugars and oils contained in products to forecast frozen storage stability of products. Optimum conditions for blending and production for long storage are established.
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