CHANGE OF PECTIN SUBSTANCES OF FUNCTIONAL DRINKS DURING TECHNOLOGICAL PROCESSING
This article is about development of functional beverages based on technology using cabbage juice with apple and beetroot pectin concentrates. Data on development of technology of functional drinks on the basis of cabbage juice with the use of apple and beet pectin concentrates are presented in arti...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1033 |
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