Open AccessDEVELOPMENT OF A METHODOLOGY TO INCREASE THE NUTRITIONAL VALUE OF SEMI-FINISHED PRODUCTS FOR FLOUR CONFECTIONERY
Author(s) -
A. N. Gulyaeva,
М. С. Воронина
Publication year - 2021
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2020-29-3-7-13
Subject(s) - pomace , food science , chemistry , sugar