%0 Journal Article
%T THE INFLUENCE OF TECHNOLOGICAL PROCESSING ON THE PERSISTENCE OF PECTIN SUBSTANCES OF VEGETABLE RAW MATERIALS
%A Sobol, I.V.
%K plant-based materials, sunflower hearts, pectin substances, pectinolytic enzymes, processing procedure
%J Bulletin of KSAU
%D 2019
%N 
%P 5
%I Krasnoyarsk State Agrarian University