Abstract:The aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro-and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a consumer and increase its competitiveness at the market. Reports on research projects (2018), «EUREKA: Life Sciences» Number 6 55 Food Science and Technology Sweet green pepper that relates to most valuable vegetable cultures as to food value and taste was chosen a… Show more
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