Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of...

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Autores principales: Mariana Bondar, Alla Solomon, Natalia Fedak, Mariia Paska, Anna Hotvianska, Lyudmila Polozhyshnikova, Denys Mironov, Larisa Kushch
Formato: article
Lenguaje:EN
RU
UK
Publicado: PC Technology Center 2021
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Acceso en línea:https://doaj.org/article/b232a6fa7a1744728c6515ceea1980e9
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