TY  JOUR
TI  CREATING A NEW MARSHMALLOW TYPE ADDED BY SWEET PEPPER PUREE
KW  marshmallow mass
KW  sweet pepper puree
KW  foam whipping optimization
KW  structural and mechanical properties of marshmallow mass
KW  organoleptic evaluation of marshmallow
KW  foam density
JO  Bulletin of KSAU
AU  Kotvickaya, D.V.
AU  Pershakova, T.V.
PY  2026
IS  0
PB  Krasnoyarsk State Agrarian University