%0 Journal Article
%T REGRESSION MODEL DEVELOPMENT TO PREDICT THE COOKING TIME OF SWEET PEPPER PUREE, ENSURING FINISHED PRODUCT OPTIMAL ORGANOLEPTIC PROPERTIES ACHIEVEMENT
%A Kotvickaya, D.V.
%A Pershakova, T.V.
%K regression model, cooking time, sweet pepper puree, organoleptic properties, dry matter, titratable acidity, applesauce substitute, marshmallow production, process optimization, mathematical modeling.
%J Bulletin of KSAU
%D 2026
%N 0
%P 8
%I Krasnoyarsk State Agrarian University