Influence of differential heat treatment on foodstuffs with apples received by the convection-thermoradiation method of drying
Файли
Дата
2019
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered.
Опис
Ключові слова
apple, snack, candied fruits, blanching, drying, яблуко, снек, цукат, бланшування, сушіння, кафедра процесів і апаратів харчових виробництв
Бібліографічний опис
Strelchenko, L. Influence of differential heat treatment on foodstuffs with apples received by the convection-thermoradiation method of drying / L. Strelchenko, I. Dubkovetskyi, I. Malezhyk // Ukrainian food journal. – 2019. – Vol. 8, Issue 1. – P. 155-168.