PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM
The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2019-10-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1473 |