Open AccessVEGETABLE PROTEIN BLEND TECHNOLOGY FOR VEGETARIAN SAUSAGES
Publication year - 2020
Publication title -
naukovij vìsnik poltavsʹkogo unìversitetu ekonomìki ì torgìvlì. serìâ tehnìčnì nauki
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2518-7171
DOI - 10.37734/2518-7171-2019-1-5
Subject(s) - amaranth , food science , squalene , flavor , chemistry , biological value , biochemistry