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Journal: Food Processing: Techniques and Technology Volume 48, Issue 2 (2019), p. 129

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Automation of technological process of obtaining pectin

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Functional role of pectin in the bakery technology

L V Donchenko, N V Sokol, N S Sanzharovskaya, O P Khrapko, T A Mikhaylova

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Impact of technological scheme of apple tree cultivation on fractional content of pectin substances

L V Donchenko, T N Doroshenko, E A Krasnoselova, E V Konuhova, G F Petrik

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Innovative technological aspects of secondary raw materials processing in juices production

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New approaches to increasing the nutritional value of bread products based on the use of non-traditional cereals and biologically active substances with detoxifying properties

G K Altynbayeva, S T Azimova, Z K Konarbayeva, A T Tautaeva, A M Aidarkhanov

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New educational technologies as a means of cross - regional cooperation in the field of food raw material and product safety control

J G Bazarnova, N T Zhilinskaya, T V Pilipenko, E S Belokurova, O B Ivanchenko, V V Loboda, J. Smyatskaya

https://doi.org/10.1051/e3sconf/202016101021

Journal: E3S Web of Conferences Volume 161 (2020), p. 01021

Rationale for the formulation of fortified detox biscuits

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Secondary raw materials of coffee plant processing are an alternative source of pectin substances

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Journal: E3S Web of Conferences Volume 193 (2020), p. 01005

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