USING THE VARIETIES OF SUGARS IN THE TECHNOLOGY OF FRUIT AND BERRY MARMALADE MASS PRODUCTION

List of sections: 
Technical science - open specialized section
Mounth / Year: 
2016, December
Issue of the journal: 
10
Pages: 
39-43
Type of the article: 
Scientific article
Abstract: 

The paper contains results of a study of structural-mechanical properties of marmalade masses produced using the varieties of sugars in the technology of fruit and berry marmalade mass production. The possibility to use the L-pectin in the technology of fruit and jelly marmalade production and to reduce the intake of sugar is described.

Keywords: 
marmalade, gel making, sugars, pectin
References: 

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