Open AccessThe possibility and feasibility to use maltitol and amaranth flour in sugar cookies technology
Author(s) -
Victoria Dorohovych,
M. Doliuk,
K. Lukash
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-2-13
Subject(s) - maltitol , amaranth , food science , sugar , chemistry