APPLICABILITY OF PUMPKIN PUREE IN SUGAR BISCUIT PRODUCTION
At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pumpkin puree. To study physical, chemical, organole...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-09-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4939 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|