Kalinovska, TatyanaObolkina, Vera2018-05-172018-05-172014Kalinovska, 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.https://dspace.nuft.edu.ua/handle/123456789/27463The 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.engrapesprocessed productshusks of grapesconfectioneryphenol and pectin substancesвиноградпродукти переробкивичавки виноградукондитерські виробифенольні і пектинові речовинивыжимки виноградакондитерские изделияфенольные и пектиновые веществакафедра технології хлібопекарських і кондитерських виробівArticle