Technology of preparation of composition from spinach pumpkin
DOI:
https://doi.org/10.47494/mesb.v12i.576Keywords:
pumpkin, citric acid, hydromodule, extractants, dry matter, extraction, temperature, extractant, amino acid, composition, vacuumAbstract
In this article the dependence of extraction of dry substances of Spanish pumpkin on the duration and temperature of the process is given. The resulted results of experiments allow to study influence of concentration of citric acid on extraction of dry substances of a pumpkin.
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Пакровский А.А. Химический состав пищевых продуктов. –М.: Пещевая промышленность, 1976 -227 с
Зарипов Г.Т. О биологически ценных компонентах тыквы и моркови //Узбекский биологический журнал. –Ташкент, 2000 -№3 –с.56-58
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