JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE
The study is devoted to substantiating the feasibility of using products of the processing of chokeberry fruits (Aronia melanocarpa) in food concentrates, using the example of jelly. The structure and mineral composition of chokeberry fruit powder were analyzed, and a recipe for a food jelly concent...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2024-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3140 |
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