The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage
Production of functional foods containing such functional ingredients as pectin and anthocyanins is particularly important nowadays. The goal of the given research was to study the effect of high esterified pectin obtained from apples at a dosage of 0.3% on the changes of viscosity and color of drin...
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2018-06-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/49/7.pdf |