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

Fuente: Zenodo

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Détails bibliographiques
Auteur principal:	Uzakova Sh.I., Sanayev E.Sh., Sadikov A.R.
Format:	Recurso digital
Publié:	Zenodo 2025
Sujets:	apple powder, carrot powder, marmalade mass, structuring process, pectin substances, food fibers, rheological properties, biological value, healthy products, innovative technologies.
Accès en ligne:	Acceder al recurso
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