PREPARATION OF PUMPKIN (CUCURBITA L) FROM THE RAW MATERIALS OF DIFFERENT VARIETIES

The scientific article developed the technology of processing various varieties and hybrids of pumpkin in sugar syrup, semi-finished products are dried in a drying cabinet at a temperature of 40-50 0C, and finished products are processed in sugar powder.

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2024-10-19
DOI
https://doi.org/10.5281/zenodo.13954831
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.00
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article

PREPARATION OF PUMPKIN (CUCURBITA L) FROM THE RAW MATERIALS OF DIFFERENT VARIETIES

Zenodo (CERN European Organization for Nuclear Research)
Food Industry and Aquatic Biology
article

PREPARATION OF PUMPKIN (CUCURBITA L) FROM THE RAW MATERIALS OF DIFFERENT VARIETIES

article en

Abstract

The scientific article developed the technology of processing various varieties and hybrids of pumpkin in sugar syrup, semi-finished products are dried in a drying cabinet at a temperature of 40-50 0C, and finished products are processed in sugar powder.

Zenodo (CERN European Organization for Nuclear Research)
Openalex Percentile: Top 49%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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PREPARATION OF PUMPKIN (CUCURBITA L) FROM THE RAW MATERIALS OF DIFFERENT VARIETIES · Zenodo (CERN European Organization for Nuclear Research) (2024) | TGRS Research Map | TGRS