Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Irina Kusova"'
Publikováno v:
Food Processing: Techniques and Technology. 52:344-349
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://explore.openaire.eu/search/publication?articleId=doi_________::d794bb03c4c0445a943dd0bf3ec50361
https://doi.org/10.21603/2074-9414-2022-2-2368
https://doi.org/10.21603/2074-9414-2022-2-2368
Publikováno v:
Food Processing: Techniques and Technology. 51:779-783
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://explore.openaire.eu/search/publication?articleId=doi_________::a31db1b0179db144832a6f2d9a36cbd6
https://doi.org/10.21603/2074-9414-2021-4-779-783
https://doi.org/10.21603/2074-9414-2021-4-779-783