Substantiation of using wine-making secondary products as alternative raw material for confectionery industry
Файли
Дата
2013
ORCID
DOI
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Назва журналу
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Назва тому
Видавець
Анотація
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.
Опис
Ключові слова
кафедра технології хлібопекарських і кондитерських виробів, grapes, confectionery, processed products, продукти переробки, кондитерські вироби, виноград, кондитерские изделия, продукты переработки
Бібліографічний опис
Kalinovska, T. Substantiation of using wine-making secondary products as alternative raw material for confectionery industry / T. Kalinovska, V. Obolkina // Ukrainian Journal of Food Science. – 2013. – Vol. 1, Issue 1. – Р. 77–80.