Open AccessImprovement of protein and amino acid composition of confectionery products
Author(s) -
Tetyana Lozova
Publication year - 2020
Publication title -
vìsnik lʹvìvsʹkogo torgovelʹno-ekonomìčnogo unìversitetu. tehnìčnì nauki
Language(s) - English
Resource type - Journals
eISSN - 2522-123X
pISSN - 2522-1221
DOI - 10.36477/2522-1221-2020-23-13
Subject(s) - composition (language) , chemistry , food science , amino acid , biochemistry , art , literature