INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES

INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES

The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices,...

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Bibliographic Details
Main Authors: L. S. SYZDYKOVA, N. E. ZARITSKAYA, K. M. ABDIYEVA, M. O. KOZHAKHIEVA
Format: Article
Language:English
Published: Almaty Technological University 2022-06-01
Series:Алматы технологиялық университетінің хабаршысы
Subjects:
vegetable juice
blended juice
food acids
citric acid
phosphoric acid
Online Access:https://www.vestnik-atu.kz/jour/article/view/927

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