id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-574	DOROHOVYCH, Antonella; DOROHOVYCH, Victoria; MAZUR, Liubov	COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS	2018	13	.pdf	application/pdf	6392	260	48	When evaluating sugars according to the complex indicator as the differential indicators, there were selected sweetness, glycemic index, solubility and melting point, caloric content, which have the greatest influence on the organoleptic, technological and physiological parameters of sugar quality. In the manufacture of confectionery sugars participate in the formation of amorphous, crystalline, gel- like, pasty, cream structure [4].	cache/fens-574.pdf	txt/fens-574.txt