%0 Journal Article
%T JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
%A Myasishcheva, N.V.
%A Artemova, E.N.
%A Makarkina, M.A.
%K Red currant, pectin, freezing, jelly-forming ability, etherification degree, jelly
%J Food Processing: Techniques and Technology
%D 2017
%N 45
%P 6
%I Kemerovo State University