TY  JOUR
TI  The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage
KW  Pectin
KW  beverages
KW  storage
KW  viscosity
KW  color
KW  natural colourants
KW  anthocyanins
JO  Food Processing: Techniques and Technology
AU  Kukin, M.Y.
PY  2018
IS  48
PB  Kemerovo State University