The technology of producing purees from the sea buckthorn fruit
Автор: Gulenkova G.S., Veretnova O.Yu.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 6, 2015 года.
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The fruit puree is a good physiologically functional filling for traditional desserts it can also be used as a separate product. Sea buckthorn fruit is rich in the biologically active substances and possesses high goods-technological properties for the production of such canned goods. The formulation and the mathematical model of the technological processes of the sea buckthorn puree production are presented in the article.
Sea buckthorn, fruit puree, biologically active substances, formulation, model of technological processes
Короткий адрес: https://sciup.org/14084322
IDR: 14084322
