TY  JOUR
TI  REGRESSION MODEL DEVELOPMENT TO PREDICT THE COOKING TIME OF SWEET PEPPER PUREE, ENSURING FINISHED PRODUCT OPTIMAL ORGANOLEPTIC PROPERTIES ACHIEVEMENT
KW  regression model
KW  cooking time
KW  sweet pepper puree
KW  organoleptic properties
KW  dry matter
KW  titratable acidity
KW  applesauce substitute
KW  marshmallow production
KW  process optimization
KW  mathematical modeling.
JO  Bulletin of KSAU
AU  Kotvickaya, D.V.
AU  Pershakova, T.V.
PY  2026
IS  0
PB  Krasnoyarsk State Agrarian University