Open AccessExpedience Of The Use Of Processing Products Of Non-Alkaloid Lupin For Enhancement Of Nutritive And Biological Value Of Bakery Products
Author(s) -
V. I. Ratoshnyuk
Publication year - 2017
Publication title -
naukovì dopovìdì nacìonalʹnogo unìversitetu bìoresursìv ì prirodokoristuvannâ ukraïni
Language(s) - English
Resource type - Journals
ISSN - 2223-1609
DOI - 10.31548/dopovidi2017.04.017
Subject(s) - value (mathematics) , food science , biological value , business , microbiology and biotechnology , chemistry , biology , mathematics , statistics