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[Developing technology of macaroni products with pectins and pectin-containing raw material]

2000

Voloshchuk, H.I. (National Univ. of Food Technologies, Kyiv (Ukraine))

AGROVOC Keywords
additif alimentaire aditivos alimentarios colloidal properties desorption drying food additives food technology hortalizas innovation legume materias primas new products nutritive value pasta pastas alimenticias pectinas pectine pectins polvos (formulaciones) poudre powders productos nuevos produit nouveau propiedades coloidales radioactive decontamination raw materials rheological properties secado technologie alimentaire ucrania ukraine valeur nutritive valor nutritivo vegetables
Bibliographic information
Pagination
155 p.
Other Subjects
Propriete colloidale; Desorcion; Matiere premiere; Propiedades reologicas; Fruit; Propriete rheologique; Tecnologia de los alimentos; Sechage; Fruto; Pate alimentaire; Innovacion; Decontamination radioactive; Descontaminacion radiactiva
Language
Ukrainian
Note
Summaries (En, Ru, Uk)
239 ref.; 32 ill.; 8 Ann.; 42 tables
Translated Title
Rozrobka tekhnolohiyi makaronnykh vyrobiv z pektynom ta pektynovmisnoyu syrovynoyu
Type
Summary; Thesis; Non-Conventional; Bibliography
2003-08-15
AGRIS AP
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