The use of by-products of wine-making in creating functional confectionery

dc.contributor.author	Kalinovska, Tatyana
dc.contributor.author	Obolkina, Vera
dc.date.accessioned	2018-07-17T08:05:40Z
dc.date.available	2018-07-17T08:05:40Z
dc.date.issued	2013
dc.description.abstract	The thesis 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.	uk_UA
dc.identifier.citation	Kalinovska, T. The use of by-products of wine-making in creating functional confectionery / T. Kalinovska, V. Obolkina // ХХІV Міжнародний колоквіум Інституту CEDIMES, 28 жовт.–3 листоп., м. Київ. — К .:НУХТ, 2013. — С. 20	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/28021
dc.language.iso	en	uk_UA
dc.subject	grapes	uk_UA
dc.subject	processed products	uk_UA
dc.subject	confectionery	uk_UA
dc.subject	виноград	uk_UA
dc.subject	виноград	uk_UA
dc.subject	кондитерские изделия	uk_UA
dc.subject	виноград	uk_UA
dc.subject	продукти переробки	uk_UA
dc.subject	кондитерські вироби	uk_UA
dc.subject	кафедра технології хлібопекарських і кондитерських виробів	uk_UA
dc.title	The use of by-products of wine-making in creating functional confectionery	uk_UA
dc.type	Thesis	uk_UA

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