Study of properties of jelly-fruit marmalade with herbal additives
The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet th...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01003/bioconf_ils2021_01003.html |