Development of the formulation and technology for functional jelly using mulberry syrup

A. I. Blyagoz; M. V. Vlasenko

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Blyagoz A.I., Vlasenko M.V. Development of the formulation and technology for functional jelly using mulberry syrup. New Technologies. 2022;18(1):26-32. (In Russ.) https://doi.org/10.47370/2072-0920-2022-18-1-26-32

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

A. I. Blyagoz
FSBEI HE «Maikop State Technological University»
Russian Federation

Aset I. Blyagoz, an associate professor of the Department of Food Technology and Catering, Candidate of Technical Sciences, an associate professor

191 Pervomayskaya str., Maikop, 385000
tel.: 8 (918) 223 22 44

M. V. Vlasenko
FSBEI HE «Maikop State Technological University»
Russian Federation

Marina V. Vlasenko, a 3rd year Master student of the Department of Food Technology and Catering

191 Pervomayskaya str., Maikop, 385000
tel.: 8 (988) 354 28 90

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