Open AccessDevelopment of food systems of increased biological value based on oil-raw materials and flour
Author(s) -
Т. В. Матвєєва,
V. Papchenko,
Анна Павлівна Бєлінська,
O. Hareba
Publication year - 2021
Publication title -
vìsnik agrarnoï nauki
Language(s) - English
Resource type - Journals
ISSN - 2308-9377
DOI - 10.31073/agrovisnyk202105-10
Subject(s) - food science , biological value , soybean meal , methionine , amino acid , meal , chemistry , composition (language) , essential amino acid , raw material , kjeldahl method , biochemistry , organic chemistry , nitrogen , linguistics , philosophy