TY  JOUR
TI  JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
KW  Red currant
KW  pectin
KW  freezing
KW  jelly-forming ability
KW  etherification degree
KW  jelly
JO  Food Processing: Techniques and Technology
AU  Myasishcheva, N.V.
AU  Artemova, E.N.
AU  Makarkina, M.A.
PY  2017
IS  45
PB  Kemerovo State University