Substantiation of using wine-making secondary products as alternative raw material for confectionery industry
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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.
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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.