Expedience Of The Use Of Processing Products Of Non-Alkaloid Lupin For Enhancement Of Nutritive And Biological Value Of Bakery Products | Zendy

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Expedience 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 bìoresursiv ì prirodokoristuvannâ ukraïni

Language(s) - English

Resource type - Journals

ISSN - 2223-1609

DOI - 10.31548/dopovidi2017.04.017

Subject(s) - food science , value (mathematics) , mathematics , alkaloid , chemistry , statistics , stereochemistry

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