| 摘要 |
food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves using citrus pectin as jelling substance in an amount of 1.1% wt; introducing 0.4% of sodium citrate and 0.8% of lactic acid into sugar-pectin mixture. Boiling process is eliminated in given process. EFFECT: wider range of confectionery products, such as oriental sweets, improved quality of sweets, reduced process cycle and increased storage time. 3 cl, 1 ex
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