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

dc.contributor.author	Kalinovska, Tatyana
dc.contributor.author	Obolkina, Vera
dc.date.accessioned	2018-05-17T13:40:26Z
dc.date.available	2018-05-17T13:40:26Z
dc.date.issued	2014
dc.description.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.	uk_UA
dc.identifier.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.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/27463
dc.language.iso	en	uk_UA
dc.subject	виноградний пектин	uk_UA
dc.subject	виноградні вичавки	uk_UA
dc.subject	пектин виноградний	uk_UA
dc.subject	grape pectin	uk_UA
dc.subject	кафедра технології хлібопекарських і кондитерських виробів	uk_UA
dc.title	Substantiation of using wine-making secondary products as alternative raw material for confectionery industry	uk_UA
dc.type	Article	uk_UA

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