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IMPROVING THE TECHNOLOGY OF JELLY MAMMELADE WITH REDUCED SUGAR CONTENT
Journal: International Scientific Journal "Internauka" (Vol.1, No. 55)Publication Date: 2018-08-31
Authors : Kambulova Yulia; Matyas Dariia;
Page : 22-27
Keywords : technology; parameters; jelly marmalade; decrease of sugar content;
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Abstract
The parameters of the technological process of production of jelly marmalade with low sugar content are investigated and established.
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Last modified: 2019-04-18 22:49:54