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SEPTEMBER 2011 (published: 01.09.2011)
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Research of changes in qualitative characteristics jelly candies in the course of storage
The results of experimental studies on the effect of prescription of ingredients and packaging methods to change the physical and chemical characteristics of jelly candy the course of storage are resulted. It is proved that the use of phytoadjuncts in the production of jelly candies with the functional properties raises stability of their qualitative characteristics.
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glaze, jelly candy, qualitative characteristics, packing, functional food products, storage.
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