Publication Details
Journal:
American Journal of Biodiversity
Issue: Vol 2, No 12 (2025)
ISSN: 2997-3600
Abstract
The article examines the results of studying the quality indicators of semi-finished vegetable sauce-pastes. Organoleptic characteristics were investigated, physicochemical properties were analyzed, and the energy value of semi-finished vegetable sauce-pastes was calculated.
Keywords
semi-finished product
sauce-paste
organoleptics
dietary fiber
tomatoes
pumpkin
acidity
carotene