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The article presents the results of studies on the preparation of inflorescences of sunflower for production of food pectin extract. The authors stud y the influence of enzyme preparations on the organoleptic and physical and chemical parameters of hydropectin and the optimum parameters of enzymatic treatment, such as concentration of the used enzyme preparations, temperature and duration of treatment

DEVELOPMENT OF THE TECHNOLOGY FOR PREPARATION OF INFLORESCENCES OF SUNFLOWER FOR PRODUCTION OF FOOD PECTIN EXTRACT