Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/27463
Title: Substantiation of using wine-making secondary products as alternative raw material for confectionery industry
Authors: Kalinovska, Tatyana
Obolkina, Vera
Keywords: grapes
processed products
husks of grapes
confectionery
phenol and pectin substances
виноград
продукти переробки
вичавки винограду
кондитерські вироби
фенольні і пектинові речовини
выжимки винограда
кондитерские изделия
фенольные и пектиновые вещества
кафедра технології хлібопекарських і кондитерських виробів
Issue Date: 2014
Citation: Kalinovska, T. Substantiation of using wine-making secondary products as alternative raw material for confectionery industry / T. Kalinovska, V.Obolkina // Nauka i Studia. – Польща, 2014. – Т. 14 (124). – P. 59–62.
Abstract: The article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/27463
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