Open AccessRationale of fruit and berry raw materials choice to increase the confectionery nutritional value
Author(s) -
Алла Олексіївна Башта,
Nadija Ivchuk,
Natalia Stetsenko,
Oleksandr Bashta
Publication year - 2021
Publication title -
ukrainian journal of food science
Language(s) - English
Resource type - Journals
eISSN - 2409-4951
pISSN - 2310-1008
DOI - 10.24263/2310-1008-2021-9-1-10
Subject(s) - berry , value (mathematics) , raw material , food science , horticulture , mathematics , biology , statistics , ecology