PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
Apple puree is an important raw material in confectionery manufacture. The current confectionery recipes have a tendency of partial replacement of apple puree for pectin, pectin concentrate, flavoring agents and other food additives, which negatively affect their consumer qualities. The aim of resea...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2015-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/38/24.pdf |