Zheldybaeva, A.A.; Azimova, S.T.; Aman, S.Е.; Temirbekkyzy, А.; Sarsenbayeva, Z.Т.
(Almaty technological university, 2024-2)
Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, ...