UDC 664.633.(045)

THE FORMULATION DEVELOPMENT FOR RECEIVING THE JELLY-FRUIT MARMALADE OF THE BIRD CHERRY FRUIT PULP

Published в Bulletin of KSAU · Issue 10, 2014 · Pages 218–220 · Rubrics: TEHNOLOGIYa PERERABOTKI
Received: 21.10.2014 Accepted: 23.10.2014 Published: 25.10.2014 Language of publication: RUS
Authors
1 Krasnoyarskiy gosudarstvennyy agrarnyy universitet
2 Krasnoyarskiy gosudarstvennyy agrarnyy universitet
The results of the bird cherry fruit pulp use in the production of the jelly-fruit marmalade with the increased nutritional value of the functional orientation are presented in the article.
jelly fruit marmalade bird cherry processing line
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References

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