Open AccessThe use of fruit raw materials of the Siberian region as the basis of fillings for bakery products
Author(s) -
Nataliia Davydenko,
Galina S. Ulyanova,
Yu. V. Golubtsova,
Irina Sergeeva
Publication year - 2022
Publication title -
sibirskij vestnik selʹskohozâjstvennoj nauki
Language(s) - English
Resource type - Journals
eISSN - 2658-462X
pISSN - 0370-8799
DOI - 10.26898/0370-8799-2022-2-9
Subject(s) - food science , organoleptic , pectin , raw material , chemistry , taste , antioxidant capacity , starch , antioxidant , agar , biology , biochemistry , organic chemistry , bacteria , genetics