JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
Red currant berries are characterized by high contents of pectin substances and an optimum combination of organic acids and sugars. Freezing is an efficient method of retaining high quality of raw material for a long time. The aim of this research is to study technological features of pectin in fres...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/45/9.pdf |
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