Work

Do‘lana Mevasining Qayta Ishlashga Yaroqliligi, Marmelad Va Murabbo Ishlab Chiqarish Uchun Optimal Tayyorlanish Parametrlari

Year: 2026

Type: article

Abstract: This article investigates the technological suitability of yellow hawthorn (Crataegus pontica) fruits for marmalade and jam production. The quality characteristics of fruits grown in different regions, puree yield, and the effect of different puree-to-sugar ratios on marmalade quality are examined. The findings demonstrate the potential of yellow hawthorn as a natural pectin-rich raw material for producing high-quality confectionery products with a stable gel structure.

Source: International Journal of Literature and Language Studies

Authors: Xakimova Mavjuda Baxtiyorovna, Abduqodirova Xadicha Xusan qizi

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

OpenAlex ID: W7225845652

FWCI:

Cites:

Cited by:

Related to: