IMPROVEMENT OF PRODUCTION TECHNOLOGY OF BLACK CURRANT JELLY
It was established that the components of chemical composition of black currant juice – content of acids (2.3 %), pH (3.4), pectin substances (1.15 %) exceeded the minimum values of parameters in which jelly is formed together with sugar and juice is excellent raw material for its production. Impr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Uman National University of Horticulture
2020-12-01
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| Series: | Вісник Уманського національного університету садівництва |
| Subjects: | |
| Online Access: | https://visnyk-unaus.udau.edu.ua/assets/files/articles/2-2020/16.pdf |