Developing methods for mitigating the negative effects of using sweet pepper puree in marshmallow production

D. V. Kotvitskaya; T. V. Pershakova

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

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Kotvitskaya D.V., Pershakova T.V. Developing methods for mitigating the negative effects of using sweet pepper puree in marshmallow production. New Technologies. 2026;22(1):51-62. (In Russ.) https://doi.org/10.47370/2072-0920-2026-22-1-51-62

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

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About the Authors

D. V. Kotvitskaya
The North Caucasus Federal Scientific Center for Horticulture, Viticulture, and Winemaking
Russian Federation

Darya V. Kotvitskaya, Postgraduate student

350901, the Krasnodar Territory, Krasnodar, 39 40th Anniversary of Victory str

T. V. Pershakova
The North Caucasus Federal Scientific Center for Horticulture, Viticulture, and Winemaking
Russian Federation

Tatyana V. Pershakova, Dr Sci. (Eng.), Leading Researcher, the Department of Storage and Complex Processing of Agricultural Raw Materials, Associate Professor

350901, the Krasnodar Territory, Krasnodar, 39 40th Anniversary of Victory str

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