An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented. The use of innovative developments in marmalade makes it possible to increase productivity and improve the quality of products. It is show...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01004/bioconf_ils2021_01004.html |