%0 Journal Article
%T TECHNOLOGY IMPROVEMENT OF GLAZED VEGETABLE JELLY MARMALADE WITH REDUCED CONTENT OF EASILY DIGESTIBLE CARBOHYDRATES
%A Rudenko, O.S.
%A Kondrat’ev, N.B.
%A Begeulov, M.S.
%A Osipov, M.V.
%A Buravova, N.A.
%K confectionery, marmalade, easily digestible carbohydrates, pumpkin puree, isomalt, chocolate icing.
%J Bulletin of KSAU
%D 2023
%N 0
%P 10
%I Krasnoyarsk State Agrarian University