Open AccessNutritional and biological value of new bakery and flour confectionery products
Author(s) -
Н. К. Лаптева,
Л. В. Митькиных
Publication year - 2018
Publication title -
agrarnaâ nauka evro-severo-vostoka
Language(s) - English
Resource type - Journals
eISSN - 2500-1396
pISSN - 2072-9081
DOI - 10.30766/2072-9081.2018.66.5.69-74
Subject(s) - food science , biological value , polyunsaturated fatty acid , chemistry , dietary fibre , wheat flour , dietary fiber , fatty acid , biochemistry