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 |
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Formato: | article |
Lenguaje: | EN RU UK |
Publicado: |
PC Technology Center
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/b232a6fa7a1744728c6515ceea1980e9 |
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