Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Dmitriy I. Bystrov"'
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 2, Pp 344-349 (2022)
Pâté are very comfortable for consumption, which makes them very popular. Pâté also has a good functional potential. The research objective was to assess the composition and sensory properties of new functional pâtés with chicory powder. The st
Externí odkaz:
https://doaj.org/article/94cfb8da4ec342b08edf0019ab964460
Autor:
Galina N. Dubtsova, Alexander A. Lomakin, Irina U. Kusova, Ekaterina I. Bulannikova, Dmitriy I. Bystrov
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 4, Pp 779-783 (2021)
Introduction. Plant raw materials can be a source of biologically active substances and increase the nutritional value of food products. The present research objective was to determine the content of biologically active substances in powdered viburnu
Externí odkaz:
https://doaj.org/article/369b479835874753a25b9b28395aad79