THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE
Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2021-03-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1971 |