Miąższ dyni jako surowiec do otrzymywania naturalnych produktów kandyzowanych = Pumpkin pulp as raw material for natural candied products | Zendy

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Miąższ dyni jako surowiec do otrzymywania naturalnych produktów kandyzowanych = Pumpkin pulp as raw material for natural candied products

Author(s) -

Roszkowska, Beata,

Piłat, Beata

Publication year - 2015

Publication title -

journal of education, health and sport

Language(s) - English

DOI - 10.5281/zenodo.30107

Subject(s) - miąższ dyni , błonnik , związki fenolowe , karotenoidy , kandyzowanie , tekstura , pumpkin pulp , fiber , phenolic compounds , carotenoids , crystallization , texture

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