Open AccessThe Use of Alternative Raw Material in Production of Pastry Products as a Progressive Direction in Creating the Products of High Biological Value
Author(s) -
Janа Bachinska
Publication year - 2016
Publication title -
traektoriâ nauki
Language(s) - English
Resource type - Journals
ISSN - 2413-9009
DOI - 10.22178/pos.19-11
Subject(s) - raw material , pastry , production (economics) , value (mathematics) , food science , pulp and paper industry , process engineering , chemistry , economics , engineering , mathematics , organic chemistry , microeconomics , statistics