ТЕХНОЛОГИЯ ПОЛУЧЕНИЯ ДЫННО-ФРУКТОВОГО И АРБУЗНОГО КОНЦЕНТРАТОВ
Journal Title: World Science - Year 2016, Vol 1, Issue 9
Abstract
In the paper a technology of melon-fruit and watermelon concentrates developed by the authors is described. Scientific researches in the field of processing of melon and watermelon are analyzed. Sensory indicators of ready products and consumption rates of raw material are given. Adding of fruit to melon concentrate and absence of sugar in the formulization boost a food value of melon and watermelon concentrates.
Authors and Affiliations
Б. О. Оспанов, Ж. Серикулы
Keywords
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