The technology and formulation development of the functional purpose jellified pastes
Автор: Matseychik I.V., Lomovskiy I.O., Korpacheva S.M.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 7, 2014 года.
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The possibility of pectin and agar-agar application in the jellified paste production on the basis of natural juices and puree from berries and vegetables is considered in the article. The technologies and formulations of these pastes are developed, the research results regarding the quality indices are conducted.
Pectin, agar-agar, berries, technologies and formulations, jellified pastes
Короткий адрес: https://sciup.org/14083809
IDR: 14083809
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