Open AccessOPPORTUNITIES FOR USING A NEW TYPE OF RAW MATERIAL TO PRODUCE HIGH NUTRITION VALUE PRODUCTS
Author(s) -
Olga E. Shtanko,
Наталья Владимировна Науменко,
Anastasiya V. Paimulina,
Ekaterina A. Ashmarina
Publication year - 2018
Publication title -
bulletin of the south ural state university series food and biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food180205
Subject(s) - food science , jerusalem artichoke , flavor , organoleptic , raw material , wheat flour , mathematics , recipe , chemistry , organic chemistry
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