Open AccessInnovative Technology of Confectionery Using Sea Buckthorn Puree
Author(s) -
Oleksandra Horobets,
Yulia Levchenko,
Anzhela Boroday
Publication year - 2020
Publication title -
restorannij ì gotelʹnij konsalting. ìnnovacìï
Language(s) - English
Resource type - Journals
eISSN - 2617-9504
pISSN - 2616-7468
DOI - 10.31866/2616-7468.3.1.2020.205571
Subject(s) - organoleptic , food science , raw material , shelf life , food technology , food products , quality (philosophy) , mathematics , chemistry , organic chemistry , philosophy , epistemology