INVESTIGATION OF THE STRUCTURAL PROCESS OF THE MARMALADE MASS USING POWDERS BASED ON APPLE AND CARROT PULP

Fuente: Zenodo

Saved in:

Bibliographic Details
Main Author:	Uzakova Sh.I., Sanayev E.Sh., Sadikov A.R.
Format:	Recurso digital
Published:	Zenodo 2025
Subjects:	apple powder, carrot powder, marmalade mass, structuring process, pectin substances, food fibers, rheological properties, biological value, healthy products, innovative technologies.
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet