OBTAINING POWDER (PAROSHOCK) AND CREATING JUICE PRODUCTION TECHNOLOGY BY PROCESSING AND DRYING RED BEETS WITH ASCORBIC AND CITRIC ACID

Mirazam Meliboyev; Oybek Ergashev; Gulsanam Makhmudova; Mukhammadaliyeva Xurshida

doi:10.37547/ajast/Volume02Issue12-01

Dried fruits and vegetables are constantly in great demand among the population and are increasing in extirerity. The purpose of drying beets by processing them with ascorbic and citric acids is to preserve the biologically active substances, organoleptic properties (color, smell, taste and shape) contained in the product and create a technology for the production of multifunctional products at various industrial enterprises.

How to Cite

OBTAINING POWDER (PAROSHOCK) AND CREATING JUICE PRODUCTION TECHNOLOGY BY PROCESSING AND DRYING RED BEETS WITH ASCORBIC AND CITRIC ACID. (2022). American Journal Of Applied Science And Technology, 2(12), 01-05. https://doi.org/10.37547/ajast/Volume02Issue12-01

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