PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM
The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases,...
Main Authors: | M. Karputina, D. Khargeliia, I. Melnik |
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Format: | Article |
Language: | English |
Published: |
Odesa National University of Technology
2019-10-01
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Series: | Harčova Nauka ì Tehnologìâ |
Subjects: | |
Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1473 |
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